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Archive for the 'Lower-fat Eggnog' Category

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Recipe for Lower Fat Eggnog (Cooked first to render eggs safe)

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Recipe for Lower Fat Eggnog (Cooked first to render eggs safe)

Saturday, December 31st, 2005

This recipe takes care of the problem of drinking raw eggs in Eggnog. It also uses 1% low-fat milk instead of cream or half and half, making it less fattening. You cook the milk and eggs to both render the eggs safe and to thicken the milk.

I made it today and it was very yummy!

Recipe for Lower Fat Eggnog

4 Egg Yolks, beaten
4 c. 1% Milk
5 T. Sugar
½ cup plus 2 T. Cream Sherry
Nutmeg

Pour beaten egg yolks into a saucepan and add the milk, sugar and 3 or 4 dashes of nutmeg. Mix well. Cook on a medium heat, stirring constantly. (FYI According to The Joy of Cooking, eggs are safe at 140 degrees F.)

Once the mixture is about as thick as light cream (but not quite as thick as half and half) take it off the heat. Put in fridge, stirring occasionally for the first half hour to prevent it from congealing.

Chill in the fridge for 2-3 hours till cold. Take out, add the Cream Sherry and stir well.

Serve in glasses with a dash of nutmeg.

Cheers!

Lisa

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Posted in Christmas, Drinks, Eggnog, English, Holidays Around the World, Lower-fat Eggnog, Mama Lisa, New Years, Recipes of the World, Thanksgiving | No Comments »

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