person p asked:
how do you make egg nog? ,do you know the recipes?and does it have to include raw eggs?? thanks and merry christmas and a happy new year x
how do you make egg nog? ,do you know the recipes?and does it have to include raw eggs?? thanks and merry christmas and a happy new year x
Tags: Christmas | Merry Christmas And A Happy New Year | Raw Eggs
October 11th, 2009 at 9:32 am
Webtender has 15 recipes:
But if you want cooked eggnog (no raw eggs), try this recipe from cooking for engineers:
October 13th, 2009 at 8:39 pm
well it would really be egg nog without eggs. you could use pasterized eggs thought, those r safe. but if u dont feel rite use this recipe for a cooked egg nog:
note: use second recipe on page
October 13th, 2009 at 10:19 pm
HOMEMADE EGGNOG:
12 eggs
1-1/2 cups sugar
1/2 teaspoon salt
2 quarts milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
Additional nutmeg, optional
In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes. Pour into a large heat proof bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. When ready to serve, beat cream in a mixing bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired. Yield: 3-1/2 quarts. Editor’s Note: Eggnog may be stored, covered, in the refrigerator for several days. Whisk before serving.
No Egg “Eggnog”
6 cups milk
1 package instant vanilla pudding and pie filling — (4-serving size)
4 teaspoons rum extract
3/4 teaspoon ground nutmeg — divided
2 cups heavy cream — (1 pint)
2 tablespoons confectioners’ sugar
In a punch bowl, combine the milk and pudding mix; mix well. Add the rum extract and 1/2 teaspoon nutmeg; mix well and set aside.
In a medium bowl, beat the heavy cream and confectioners’ sugar until stiff peaks form. Add half of the whipped cream mixture to the milk mixture; stir until well blended.
Dollop the remaining whipped cream mixture over the top and sprinkle with the remaining 1/4 teaspoon nutmeg. Serve immediately.