This recipe from Good Housekeeping offers eggnog that is rich, creamy — and safe, because it starts with cooked eggs.
12 large eggs
1 1/4 cups sugar
1/2 teaspoon salt
2 quarts whole milk
1 cup dark rum (optional)
2 tablespoons vanilla extract
1 teaspoon ground nutmeg plus additional for sprinkling
1 cup heavy or whipping cream
1. In heavy 4-quart saucepan, with wire whisk, beat eggs, sugar and salt until blended. Gradually stir in 1 quart milk and cook over low heat, stirring constantly, until custard thickens and coats the back of a spoon well, about 25 minutes (mixture should be about 160 F, but do not boil or it will curdle).
2. Pour custard into large bowl; stir in rum, if using, vanilla extract, 1 teaspoon ground nutmeg and remaining 1 quart milk. Cover and refrigerate until well chilled, at least 3 hours.
3. In small bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form. With wire whisk, gently fold whipped cream into custard mixture.
4. To serve, pour eggnog into chilled 5-quart punch bowl; sprinkle with nutmeg for garnish. Makes about 16 cups or 32 servings.
• Each serving: About 125 calories, 5g protein, 11g carb., 7g total fat (4g saturated), 0g fiber, 98mg cholesterol, 90mg sodium.
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