Recipe#9944

Title: Eggnog 10

From: kmac4@ix.netcom.com (Keith Mac) 
 Newsgroups: rec.food.cooking 
 Date: Wed, 18 Dec 1996 01:14:22 GMT 
 Message-ID: <32b74269.43384785@nntp.ix.netcom.com> 

It's very simple recipe.  None of the alcohol stuff cooked in it.
 But, Grandma would go around and offer a teaspoon of bourbon just for
 flavor.
 It's not for the meek of heart...lots of stirring.  Hence my request
 for any insight into speeding this up by increasing the temp and not
 curdling the egg nog.
 1 gallon milk
 1 can evaporated milk
 18 eggs separated
 2 cups sugar
 1 quart half & half (optional)
 nutmeg
 1 tsp vanilla (to start with)
 Scald milk with evaporated milk.  
 Separate eggs and wisk with sugar.  Add to hot milk slowly.  Cook this
 for up to 2 hours, stirring constantly!!!!  I do not let the temp get
 above 190 F.  Cook too fast and all the above goes down the sink!
 This mixture should reduce by 1/4 and get thick.  Should roll off the
 tongue like a custard.
 When thick enough, remove from heat.  
 We like to add half and half instead of stiffly beaten egg whites.  If
 you like the nog of the egg whites, beat stiffly and add at this time.
 This is a taste preference.  
 Add nutmeg to taste and vanilla. 
 We also like it refrigerated and serve cold. 
 Makes about 1 gallon with a little left over for the cook.
 Enjoy!
 Anyone out there know how hot you can get milk and eggs before they
 curdle?
 Thanks,
 Keith