Eggnog

Name: Eggnog
Ingredients: 1-3/4 cups sugar; 1/4 cup all-purpose flour; 1/2 teaspoon salt; 2 quarts 2% milk; 6 eggs, beaten; 1 cup apricot brandy or brandy; 1/2 cup rum; 2 tablespoons bourbon; 2 tablespoons vanilla extract; 1 quart half-and-half cream; 1/2 teaspoon ground nutmeg

11 ingredients

3 steps

Ingredients

1-3/4 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
2 quarts 2% milk
6 eggs, beaten
1 cup apricot brandy or brandy
1/2 cup rum
2 tablespoons bourbon
2 tablespoons vanilla extract
1 quart half-and-half cream
1/2 teaspoon ground nutmeg

Directions

1

In a Dutch oven, combine the sugar, flour and salt. Gradually whisk in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
2

Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until mixture is slightly thickened and coats the back of a spoon.
3

Transfer to a large bowl; cool quickly by placing bowl in ice water and stirring for 2 minutes. Stir in the brandy, rum, bourbon and vanilla. Cool completely. Cover and refrigerate for at least 3 hours. Just before serving, stir in cream and nutmeg.