EGGNOG

Eggnog image

Store-bought eggnog just can't compete with my homemade version. Apricot brandy is my "secret" ingredient!-Shelia Weimer, Bluefield, West Virginia

Provided by Taste of Home

Time 35m

Yield 20 servings (3/4 cup each).

Number Of Ingredients 11

Ingredients

1-3/4 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
2 quarts 2% milk
6 eggs, beaten
1 cup apricot brandy or brandy
1/2 cup rum
2 tablespoons bourbon
2 tablespoons vanilla extract
1 quart half-and-half cream
1/2 teaspoon ground nutmeg

Steps:

In a Dutch oven, combine the sugar, flour and salt. Gradually whisk in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until mixture is slightly thickened and coats the back of a spoon., Transfer to a large bowl; cool quickly by placing bowl in ice water and stirring for 2 minutes. Stir in the brandy, rum, bourbon and vanilla. Cool completely. Cover and refrigerate for at least 3 hours. Just before serving, stir in cream and nutmeg.

Nutrition Facts : Calories 252 calories, Fat 8g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 153mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 7g protein.

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