Not kid stuff: A sophisticated and safe low-fat version of classic eggnog.Yield: 12 servings, about 1/2 cup each
Active Time: 30
Total Time: 510
- 6 cups 1% milk
- 1/8 teaspoon freshly grated nutmeg, (see Tip)
- 2 large eggs
- 2/3 cup sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup brandy, bourbon or rum
- 2 teaspoons vanilla extract
- 1/4 cup light whipping cream
- Bring milk and nutmeg to a simmer in a heavy medium saucepan over low heat, stirring occasionally.
- Whisk eggs, sugar, flour and salt in a large bowl until smooth. Whisking constantly, gradually add hot milk; return mixture to saucepan.
- Cook the eggnog over very low heat, stirring constantly, until thick enough to coat the back of the spoon, 10 to 15 minutes. (Temperature must reach 160°F; do not let eggnog come to a simmer.) Remove from the heat and pour through a fine-meshed sieve into a bowl.
- Whisk in brandy (or bourbon or rum) and vanilla. Place a piece of plastic wrap directly on the surface of the eggnog and refrigerate until chilled, for at least 8 hours or overnight.
- Just before serving, add cream to eggnog. Ladle into cups and serve garnished with more grated nutmeg.
Tips & Notes
- Make Ahead Tip: The eggnog will keep, covered, in the refrigerator for up to 2 days.
- Tip: Use a nutmeg grater or the tiniest holes of a box grater to grate whole nutmeg.
Nutrition Per Serving
|fat||4 g (2 g sat, 1 g mono)|
Carbohydrate Serving 1
Exchanges 1/2 low-fat milk, 1 other carbohydrate
From EatingWell November/December 1998