Best Paula Deens Eggnog Recipes

Paula Deen's Eggnog image

Provided by Uda4505

Categories Beverages

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 7

Steps:

In a bowl beat the egg yolks with the 1/2 cup of sugar until thick.
In another bowl beat the egg whites with 1/4 cup of sugar until thick.
In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving.
Serve eggnog in a large punch bowl.

Nutrition Facts : Calories 575.9, Fat 34.7, SaturatedFat 20.4, Cholesterol 274.3, Sodium 195.1, Carbohydrate 32.2, Sugar 19.3, Protein 13.9

Eggnog Custard Pie image

Provided by Paula Deen

Time 15m

Yield 8

Number Of Ingredients 11

1/2 (15-oz) package refrigerated pie crust
1 cup sugar
4 large eggs
1 (12-oz) can evaporated milk
3/4 cup water
1/4 cup light rum
1/8 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
whipped cream, for garnish
powdered sugar, for garnish

Steps:

Preheat oven to 350 °F.
On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired. Lightly poke holes into the bottom of the dough once it's fitted firmly in the plate.
In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined. Add evaporated milk, water, rum and salt. Beat at low speed until combined. Pour mixture into crust. Sprinkle top of pie with nutmeg and cinnamon. Place pie onto a rimmed baking sheet with a depth of 1/2-inch. Add hot water to baking sheet.
Bake for about 55 minutes, or until a wooden pick inserted near center comes out clean.
Cut into desired sizes and garnish with whipped cream and powdered sugar.