Egg Nog

posted by Emma 08-03-100 12:11 AM

Eggnog

4 cups half-and-half
1 cup heavy cream
3/4 cup sugar
7 extra-large egg yolks
1 tablespoon vanilla
Freshly grated nutmeg to taste
About 1 cup milk to thin eggnog
Accompaniment if desired: dark rum or brandy


In a 4- to 5-quart heavy saucepan with electric mixer beat together half-and-half, cream, sugar and yolks until combined well. Cook mixture over moderate heat, continuing to beat, until slightly thickened and a thermometer registers 170F, about 7 to 10 minutes.

Remove pan from heat. Continue to beat mixture until slightly cooled. Stir in vanilla and nutmeg. Transfer to bowl and chill, covered, at least 8 hours.

Just before serving, thin eggnog with milk to desired consistency. Serve eggnog with rum or brandy on the side for guests to add to taste.

Makes 7 Cups

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