| previous | next |
Title: Boiled Custard Eggnog
Categories: Beverages
Yield: 4 Servings
| 3/4 | c | Sugar |
| 1/8 | c | Flour |
| 1/16 | ts | Salt |
| 4 | Egg yolks | |
| 3 | c | Milk |
| 1 | c | Cream, light |
| 1/2 | ts | Extract, vanilla |
| 1/16 | ts | Nutmeg, ground |
| 3/4 | c | Whiskey; optional |
Mix sugar, flour, and salt in heavy 6-qt saucepan. Add egg yolks and mix well. Using wire whisk, stir egg mixture and slowly pour in milk and cream. Cook over low heat, stirring constantly, until custard is thickened and just coats the back of a wooden spoon. Remove from heat and let cool. The custard will thicken as it cools. When cold, stir in vanilla, nutmeg, and whiskey.
Sylvia's notes: This is another of those recipes that are written for chefs with dozens of apprentices floating around to do the tedious work. Stir constantly over low heat, indeed! I used medium-high heat, and it STILL took 25 minutes of stirring constantly. It is a nice thick eggnog, but I'm not wild about the subtle but detectable floury taste. I'll hold onto this until I have a tested eggnog recipe that I like better, and then it'll be history.
Nutritional information: 330 calories, 7 gm protein, 20 gm fat, 33 gm carbohydrate, 101 mg sodium, 203 mg cholesterol.
From the Houston _Chronicle_.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com
| previous | next |