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Fluffy Cooked Eggnog

Author/Submitted by:
Servings: 24
Categories: Holidays / Non-Alcoholic Beverages

    6.00 Egg
    0.25 c Sugar
    0.25 ts Salt
    1.00 qt Milk
    1.00 ts Vanilla
    0.75 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. From: Recipes

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