Cooked Eggnog

By LimericksLady

Ingredients

• 6 large eggs
• 1/2 cup sugar
• 2 cups whole milk or fat free half n half
• 2 cups whole milk
• 1 tsp. vanilla extract
• 1/8 tsp. fresh ground nutmeg

Preparation

Step 1

Crack the eggs into a medium saucepan. Beat with the sugar until the color of the egg lightens.

Add about two cups of milk and cook over low heat while stirring constantly.

When the mixture (which is really just a simple custard) starts to thicken up a bit and is able to coat the back of a spoon, remove from the heat.

Allow the mixture to sit for about 5 minutes. The mixture should be around 160°F and the resting period will help give time to kill off a lot of the unwanted bacteria (but not all because of the relatively low heat and short waiting time). Five minutes isn't long enough for the temperature to drop low enough for the bacteria to find the conditions favorable for reproduction.

Add the remaining milk to the mixture and stir in the vanilla extract and nutmeg.

Chill in the refrigerator for at least four hours.

Serve cold within 24 hours.