Obviously, this takes longer than buying a 2 litre at IGA. Well, on the other hand, that could get kind of expensive and time-consuming for me right now... Either way, I think it's worth making it. It is soooo good.
In a heavy 2-quart saucepan, stir together 3 large eggs, 1/3 cup sugar and dash of salt until well mixed. Gradually stir in 2 1/2 cups milk. Cook over medium heat 10-15 minutes, stirring constantly, until mixture just coats a metal spoon. Remove from heat. Add 1 tsp vanilla. Refrigerate for 2-24 hours.
Just before serving, beat 1 cup whipping cream, 2 Tblsp icing sugar, and 1/2 tsp vanilla with electric mixer until stiff. Reserve some whipped cream for a garnish. Gently stir remaining whipped cream, 1/2 cup rum, and nutmeg (to taste) into chilled egg mixture.
Serve topped with whipped cream and a sprinkle of nutmeg. YUMMY!!!
If you don't have rum, or don't want to buy any, just use some rum flavouring. Also, I found it a bit thick and added some milk.
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4 comments:
Oh my! This looks amazing. It's the first recipe I've seen that actually cooks the eggs. I have to try it. How many glasses does it make?
maybe 6-8 small glasses, but you can't really drink much more than that at a time. it's rich and filling.
why wouldn't i have rum? well, i don't but who's asking? why am i so defensive? why are you reading this? WHERE'S MY EGGNOG?!?
bless you, child for passing this on. Adrienne is a huge fan and so are we.
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