Egg Nog #2

By carvalhohm

Ingredients

• 4 cups whole milk
• 3/4 cup sugar
• 1/4 tsp. salt
• 6 eggs
• 1 tsp. vanilla extract
• nutmeg

Details

Adapted from cherskitchen.com

Preparation

Step 1

In saucepan, stir together 2 cups of the milk, sugar and salt. Heat to just below a boil. In the meantime, whisk eggs in large bowl. When milk mixture is hot, slowly pour into eggs while whisking. Return mixture to pan and continue to heat, stirring constantly until thick enough to coat a spoon, it should be just under a boil, about 180 degrees, do not let it boil. Remove from heat.

Stir in remaining 2 cups milk and vanilla extract. Transfer to pitcher. Refrigerate several hours or overnight. Sprinkle with nutmeg before serving.

Note: If eggs scrambled a little bit, don't panic. Either use an immersion blender to smooth it out or give it a whirl in your blender.

If you are going to add liquor (such as brandy or rum), or you just want a thicker Egg Nog, I suggest using half and half or heavy cream in place of some or all of the second 2 cups of milk.