Title: Fluffy Cooked Eggnog
Categories: Beverages Holiday
Yield: 24 Servings
| 6 | | Egg |
| 1/4 | c | Sugar |
| 1/4 | ts | Salt |
| 1 | qt | Milk |
| 1 | ts | Vanilla |
| 3/4 | ts | Cream of tartar |
1. In large saucepan, beat together egg yolks, 2 tablespoons of the sugar
and salt. Gradually stir in milk. 2. Cook over low heat, stirring
constantly, until mixture thickens and just coats a metal spoon. Stir in
vanilla. 3. Cool quickly by setting pan in bowl of ice or cold water and
stirring for a few minutes. Cover and refrigerate until thoroughly chilled,
several hours or overnight. 4. Just before serving, in large mixing bowl,
beat egg whites with cream of tartar at high speed until foamy. 5. Add
remaining sugar, 1 tablespoon at a time, beating constantly until sugar is
dissolved* and whites are glossy and stand in soft peaks. 6. Gently, but
thoroughly, fold yolk mixture into whites. Pour into bowl or pitcher. Serve
immediately with one or several of the following: ground nutmeg, chocolate
curls, peppermint sticks, orange slices, maraschino cherries, cinnamon
sticks, whipping cream, whipped, sherbet, ice cream, flavored brandy or
liqueur, plain brandy, rum or whiskey. *Rub just a bit of meringue between
thumb and forefinger to feel if sugar has dissolved.