Total TimePrep: 15 min. Cook: 30 min. + chilling
Makes12 servings (3 quarts)
Love this, very creamy. I only make half a batch at a time. Friends have given me eggs so this a good way to use them. I put the eggs and sugar in the blender instead of using a whisk. After I have blended the eggs and sugar I add the milk, pour mixture into my pot and cook slowly. Need to stir often and I keep my instant thermometer handy to check the temperature. I have set the pot out in the snow to cool down.
Delicious and so good for you. I made 1/2 batch, easy to divide. Great as well for a little boost. I'll make this regularly. Janet VFE
This is absolutely yummy! It took longer than 30 minutes to get my egg mixture to 170. It makes a big batch, which is a good thing, as my family can't get enough of it!
So do use the entire egg? Not just the yolk? Most of the recipes say "egg yolk" only. What's the difference?
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Prefectly delicious! I only needed a small batch, so I divided the recipe into thirds. I cooked that smaller amount to 165°F over medium-low heat, stirring constantly, in 15 minutes. Also, because I didn't have whole milk on hand,
We have chickens and love that it uses so many eggs as we have a bounty. Very safe and easy to make. We just use a hand blender to keep it from clumping. Easily gone in two days. Love it!
This recipe is done very well. I needed to pour mine through a strainer because I think I got it too hot too fast and there were tiny bits of "scrambled egg" but that was entirely my fault and after I strained it, it was delicious! Perfectly smooth. I convinced a friend (who gagged at the mention of egg nog) and she liked it too!
Is it a tradition to have eggnog at Christmas???? Just wondering be course i hear everywhere " We are going to have Eggnog for Christmas!"
This is absolutely delicious and I feel safe feeding it to my kids! ?? Thank you! A great creamer for coffee too!