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Categories:
sugar water lemon juice eggs milk vanilla ground nutmeg salt cream hazelnut flavored liqueur icing sugar nutmeg
Viewed: 26 - Published at: 2 years agoIngredients
- 1 cup sugar
- 6 tablespoons water, divided
- 1/2 teaspoon lemon juice
- 6 eggs
- 4 cups 1% low-fat milk
- 1/2 teaspoon vanilla
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 3/4 cup 35% cream (whipping)
- 2 tablespoons hazelnut-flavored liqueur (optional) or 2 tablespoons almond liqueur (optional)
- 1 tablespoon icing sugar
- grated nutmeg
Method
- In a medium saucepan, combine sugar, 2 tablespoons water, and lemon juice. Place remaining 4 tablespoons water near stove. Bring sugar mixture to a boil over medium heat, stirring constantly; cook for 5 minutes or until mixture is dark amber in color; remove from heat.
- Gradually and carefully add water to sugar mixture or it may spatter. Stir until sugar mixture is dissolved. In a large bowl, whisk together eggs and milk. Stir in caramel mixture. Cook over medium-low heat for about 12 minutes or until mixture coats back of spoon. Immediately strain through a cheesecloth into a 6-cup bowl. Stir in vanilla, nutmeg and salt.
- Cover and refrigerate until chilled. Just before serving , beat together whipping cream, liqueur, if desired, and icing sugar until soft peaks form. pour chilled eggnog int 2 quart serving bowl. Fold in whipped cream with whisk.
- Sprinkle nutmeg on top if desired.
- TIP: For a hit of holiday spirit, add dark rum to taste. Eggnog can be prepared ahead of time. It can be kept covered, 3-4 days in the refrigerator.
- Whisk eggnog before serving.
