CREAMY EGGNOG

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Creamy Eggnog image

A rich holiday classic made even better with a soft custard base.

Provided by Betty Crocker Kitchens

Categories     Beverage

Time 2h35m

Yield 10

Number Of Ingredients 11

3 eggs, slightly beaten
1/3 cup granulated sugar
Dash salt
2 1/2 cups milk
1 teaspoon vanilla
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
1/2 cup light rum
1 or 2 drops yellow food color, if desired
Ground nutmeg

Steps:

  • In 2-quart heavy saucepan, stir eggs, granulated sugar and salt until well mixed. Gradually stir in milk. Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat. Stir in 1 teaspoon vanilla. Place saucepan in cold water until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Cover and refrigerate at least 2 hours but no longer than 24 hours.
  • Just before serving, in chilled medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon vanilla with electric mixer on high speed until stiff. Gently stir 1 cup of the whipped cream, the rum and food color into custard.
  • Pour custard mixture into small punch bowl. Drop remaining whipped cream in mounds onto custard mixture. Sprinkle with nutmeg. Serve immediately. Store in refrigerator up to 2 days.

Nutrition Facts : Calories 160, Carbohydrate 12 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 12 g, TransFat 0 g

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