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

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

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.



This article was posted on Saturday, December 31st, 2005 at 7:29 pm and is filed under Christmas, Drinks, Eggnog, English, Holidays Around the World, Lower-fat Eggnog, Mama Lisa, New Years, Recipes of the World, Thanksgiving. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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