Southern Eggnog
Suggested in a 1959 book as a terrific beverage to serve at a New Years Day Open House party. I don't know why it was given the "Southern" designation.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon vanilla
- 1 quart milk
- 3 egg whites
- 1/2 cup sugar
- 1 cup whipping cream
- nutmeg
- 3 egg yolks slightly beaten
- 1 package vanilla pudding mix the kind you cook
- 1/4 cup peach brandy or 1/4 cup grand marnier
- Carbohydrate 10.1187243742865 g
- Cholesterol 67.2949999956465 mg
- Fat 5.63987000389766 g
- Fiber 0.00476666649182638 g
- Protein 4.25334833015355 g
- Saturated Fat 3.083839136469 g
- Serving Size 1 1 serving(s) (110g)
- Sodium 2469.68929343169 mg
- Sugar 10.1139577077947 g
- Trans Fat 0.460499884081579 g
- Calories 109 calories
Combine pudding mix, sugar, and 1/4 cup of the milk in a 2-quart saucepan. Add slighly beaten egg yolks and blend well. Then add remaining milk; mix well. Cook over medium heat, stirring constantly, until mixture comes to a full boil, about 10 minutes. Cool. Beat egg whites until stiff peaks form; fold into cooled pudding mixture. Add vanilla and brandy; then chill several hours. Just before serving, whip the cream. Spoon onto eggnog and sprinkle with nutmeg.
