Recipe#9945

Title: Eggnog 11

From: swassum@erols.com 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION (2) Egg Nog 
 Date: 2 Dec 1997 21:50:13 -0700 
 Message-ID: <3484E989.418A@erols.com> 

Cooked Eggnog 
 12 Large Eggs
 1 1/4 cups sugar
 1/2 teaspoon salt
 2 quarts milk
 1 cup dark rum
 2 Tablespoons vanilla
 1 teaspoon nutmeg, plus extra for sprinkling
 1 cup heavy/whipping cream
 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, but do not boil, or it will curdle. (Mixture
 should be about 160 degrees F)
 Pour custard into large bowl, stir in rum, vanilla, nutmeg and remaining
 milk.  Cover and chill, at least 3 hours.
 whisk, gently fold whipped cream into custard.  
 Pour eggnog into chilled 5 quart bowl, sprinkle with nutmeg.  Makes
 about 16 cups (32 servings.)
 Now, my notes on this recipe.  Scald the milk first.  It will cook MUCH
 faster.
 I never add the rum until it is served (we have one rum and one bourbon
 person here.)
 Keep it in something you can shake.  The cream and custard WILL separate.
 Traditional Eggnog 
 1 dozen eggs
 1 quart whipping cream
 1 quart table cream
 1 1/2 cups sugar
 1 1/2 cups Brandy
 1 1/2 cups Madeira
 1 cup rum
 Whip whipping cream.  
 Beat egg yolks until very light yellow.  Add sugar to yolks very slowly,
 beating constantly.  Beat VERY well.
 Pour liquors slowly into egg/sugar mixture, continuing to beat.
 Stir in whipped cream, followed by table cream.
 Fold in egg whites.
 Served garnished with fresh grated nutmeg.
 Really good...