Cooked Eggnog
Try this Cooked Eggnog recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup sugar
- 6 egg yolks
- pinch of ground nutmeg
- 1 1/2 cups cream or half and half
- 2 cups milk (i used 1%)
- Carbohydrate 2.53351166666667 g
- Cholesterol 291.295 mg
- Fat 26.5299066666667 g
- Fiber 0.115049996693929 g
- Protein 3.925015 g
- Saturated Fat 15.3285275 g
- Serving Size 1 1 serving (89g)
- Sodium 4681.81468003442 mg
- Sugar 2.41846166997274 g
- Trans Fat 1.31476083333334 g
- Calories 262 calories
In a medium saucepan, combine milk and cinnamon and heat on low for a few minutes to warm slightly.Meanwhile, beat egg yolks and sugar together in a bowl until sugar is mixed in.Pour egg mixture into the saucepan with the warmed milk.Cook over medium-low heat for 5-10 minutes until thick, stirring constantly. (If you have a cooking thermometer, make sure it reaches 160°F. Do not boil.)Remove from heat and let cool slightly. Add in cream, vanilla extract and nutmeg, and whisk to combine. Refrigerate for at least a couple hours or overnight until chilled. Serve cold.
