⅓ cup sugar
2 eggs, separated
¼ tsp. salt
4 cups milk (or 3 cups milk, 1 cup half-and-half)
3 T. sugar
1 tsp. vanilla
I. Separate the eggs. Put the yolks in a 3-quart saucepan and the whites in a small mixer bowl.
II. Beat the ⅓ cup of sugar into the yolks. Add the salt and stir in the milk (or milk/half-and-half blend). Cook over medium heat, stirring constantly, until the mixture coats a spoon.
III. Set this custard aside to cool.
IV. When you are ready to proceed, beat the egg whites until foamy. Gradually add 3 T. sugar, beating to soft peaks.
V. Blend the meringue into the custard, mixing thoroughly. Add the vanilla. Chill.
Serves 6 to 8.
Voice of Experience:
The recipe calls for brandy or rum flavoring and nutmeg. You can do that if you are inclined. Instead of dotting the eggnog with whipped cream, I like to add cream to the eggnog, as a substitute for some of the milk called for.
Recipe source: Better Homes & Gardens Cookbook.
2 eggs, separated
¼ tsp. salt
4 cups milk (or 3 cups milk, 1 cup half-and-half)
3 T. sugar
1 tsp. vanilla
I. Separate the eggs. Put the yolks in a 3-quart saucepan and the whites in a small mixer bowl.
II. Beat the ⅓ cup of sugar into the yolks. Add the salt and stir in the milk (or milk/half-and-half blend). Cook over medium heat, stirring constantly, until the mixture coats a spoon.
III. Set this custard aside to cool.
IV. When you are ready to proceed, beat the egg whites until foamy. Gradually add 3 T. sugar, beating to soft peaks.
V. Blend the meringue into the custard, mixing thoroughly. Add the vanilla. Chill.
Serves 6 to 8.
Voice of Experience:
The recipe calls for brandy or rum flavoring and nutmeg. You can do that if you are inclined. Instead of dotting the eggnog with whipped cream, I like to add cream to the eggnog, as a substitute for some of the milk called for.
Recipe source: Better Homes & Gardens Cookbook.