~ For use with pasteurized eggs only ~
6 pasteurized eggs, separated
¾ cup sugar (Splenda can be substituted)
2 cups whole milk
3 cups whipping cream (separated)
Freshly grated nutmeg
DirectionsBeat egg yolks until thick and lemon colored. Gradually add sugar. With a wire whisk, beat in milk and 2 cups of the cream. Chill. Just before serving, beat egg whites until stiff and fold into yolk mixture. Whip remaining 1 cup cream until stiff and fold in. Sprinkle with nutmeg. Makes 8 (½ cup) portions
* In testing, we tried Half and Half in place of whipping cream, to cut a bit of the fat, with good results – we also eliminated the additional whipped cream folded in to save a few calories – it was still wonderful but of course, not as creamy and fluffy. We tested it with lactose free milk, as well, with great results.
* Bourbon, dark rum and cognac can be added, if desired. When ‘spiking’ the entire batch, add alcohol before folding in egg whites and whipped cream.
* Keep eggnog chilled by adding dollops of French vanilla or eggnog flavored ice cream, when serving a crowd and it’s in a large punch bowl.
* This recipe can be easily doubled.
* Homemade eggnog has no preservatives, so should be enjoyed in a few days.
Go to www.virginiaeggcouncil.org for a delicious, cooked-custard based eggnog recipe when using non-pasteurized eggs
To find out where they’re sold in your area, go to www.safeeggs.com and click on store locator. They do cost a bit more, but since you’ll be using them for specific recipes, they are surely worth it.