Low-Fat Eggnog

Directions

1. 1
   Combine 1 1/2 cups milk and the citrus zest in a medium saucepan.
2. 2
   Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and bring to a simmer over medium heat.
3. 3
   Meanwhile, whisk the eggs, egg yolk, sugar and cornstarch in a medium bowl until light yellow.
4. 4
   Gradually pour the hot milk mixture into the egg mixture, whisking constantly, then pour back into the pan.
5. 5
   Place over medium heat and stir constantly with a wooden spoon in a figure-eight motion until the eggnog begins to thicken, about 8 minutes.
6. 6
   Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking.
7. 7
   Transfer the eggnog to a large bowl and place over a larger bowl of ice to cool, then chill until ready to serve.
8. 8
   Remove the zest and vanilla pod.
9. 9
   Spike the eggnog with liquor, if desired, and garnish with nutmeg.
10. 10
    Per serving (1/2 cup): Calories 90; Fat 2 g (Saturated 1 g); Cholesterol 96 mg; Sodium 59 mg; Carbohydrate 13 g; Fiber 0 g; Protein 5 g
11. 11
    Photograph by Yunhee Kim