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Source: Alberta Egg Producers BoardIngredients
250 mL (1 cup) sugar
90 mL (6 tbsp) water, divided
2 mL (1/2 tsp) lemon juice
6 eggs
1 L (4 cups) milk, 1% m.f.
2 mL (1/2 tsp) vanilla extract
1/2 mL (1/8 tsp) ground nutmeg
1/2 mL (1/8 tsp)salt
175 mL (3/4/cup) whipping cream 35% m.f.
30 mL (2 tbsp) almond or hazelnut liqueur, optional
15 mL (1 tbsp) icing sugar
To taste grated nutmegMethod
- In a medium saucepan, combine sugar, 30 mL (2 tbsp) water and lemon juice.
- Place remaining 60 mL (4 tbsp) water near stove.
- Bring sugar mixture to a boil over medium heat, stirring constantly
- Cook for 5 minutes or until mixture is dark amber in color.
- Remove from heat.
- Gradually and carefully add water to sugar mixture or it may spatter.
- Stir until sugar mixture is dissolved.
- In a large bowl, whisk together eggs and milk.
- Stir in caramel mixture.
- Cook over medium-low heat for about 12 minutes or until mixture coats back of spoon.
- Immediately strain through a cheesecloth into a 1.5 L (6 cup) bowl.
- Stir in vanilla, nutmeg and salt.
- Cover and refrigerate until chilled.
- Just before serving, beat together whipping cream, liqueur, if desired, and icing sugar until soft peaks form.
- Pour chilled eggnog into 2 L (2 quart) serving bowl.
- Fold in whipping cream with whisk. Sprinkle nutmeg on top, if desired.
Tip: For a hint of holiday spirit, add dark rum to taste. Eggnog can be prepared ahead of time. It can be kept, covered, 3 to 4 days in the refrigerator. Whisk eggnog before serving.
Makes: 14 (125 mL / 1/2 cup) servings.
Preparation: 10 minutes
Cooking: 20 minutes
Refrigeration: 3 hours or overnight.
Egg Dishes
Non Veggies Index
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