Cooked Eggnog

By carolync

Ingredients

• Cooked Eggnog
• Serves 6
• Ingredients
• 6 large eggs
• 3 cups milk
• 1 cup heavy cream
• 3/4 cup sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon sea salt
• rum or brandy, optional

Details

Servings 6
Adapted from 12tomatoes.com

Preparation

Step 1

Directions

Combine sugar and salt in a large bowl. Then add in eggs and mix until completely incorporated.
Heat milk in a large saucepan over medium heat.
Pour sugar and egg mixture into milk and whisk vigorously.
Continue stirring until mixture reaches 155-160º and mixture coats the whisk. About 5 minutes.
Remove from heat and whisk in heavy cream, vanilla extract, nutmeg and cinnamon, and stir well.
Note: if using alcohol, pour it in at this point.
Pour eggnog into a pitcher and refrigerate for 6-8 hours, or overnight.
Shake before serving and garnish with nutmeg and/or whipped cream.