READER'S COMMENT:
"This recipe made a thick tasty eggnog. I used skim milk and half & half, and it turned out great. I made a couple of different recipes, and was told that this one was the better of the two (this one was actually lower fat/calories...
Ingredients
6 cups 1% milk
1/8 teaspoon freshly grated nutmeg, (see Tip)
2 large eggs
2/3 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 cup brandy, bourbon or rum
2 teaspoons vanilla extract
1/4 cup light whipping cream
Preparation
1.Bring milk and nutmeg to a simmer in a heavy medium saucepan over low heat, stirring occasionally.
2.Whisk eggs, sugar, flour and salt in a large bowl until smooth. Whisking constantly, gradually add hot milk; return mixture to saucepan.
3.Cook the eggnog over very low heat, stirring constantly, until thick enough to coat the back of the spoon, 10 to 15 minutes. (Temperature must reach 160°F; do not let eggnog come to a simmer.) Remove from the heat and pour through a fine-meshed sieve into a bowl.
4.Whisk in brandy (or bourbon or rum) and vanilla. Place a piece of plastic wrap directly on the surface of the eggnog and refrigerate until chilled, for at least 8 hours or overnight.
5.Just before serving, add cream to eggnog. Ladle into cups and serve garnished with more grated nutmeg.
Tips & Notes
Make Ahead Tip: The eggnog will keep, covered, in the refrigerator for up to 2 days.
Tip: Use a nutmeg grater or the tiniest holes of a box grater to grate whole nutmeg.
Nutrition
Per serving: 142 calories; 4 g fat (2 g sat, 1 g mono); 48 mg cholesterol; 19 g carbohydrates; 6 g protein; 0 g fiber; 127 mg sodium; 19 mg potassium.
1 Carbohydrate Serving
Exchanges: 1/2 low-fat milk, 1 other carbohydrate
Nutrition Note: Traditional Eggnog: 300 calories, 20 grams fat (11 grams saturated) - This Eggnog: 142 calories, 4 grams fat (2 grams saturated)
No comments:
Post a Comment