Low-Fat Eggnog

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This recipe is a fail-safe way to make good, creamy eggnog without the fat content... the orange zest takes it over the top. Instead of using a vanilla bean (due to being $7 - $10 each, I used natural vanilla from Mexico.

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I used bourbon-based vanilla bean paste in place of the whole bean, otherwise I followed the recipe exactly. The result was a creamy, delicious eggnog with a hint of orange (from the orange peel. Done carefully, perhaps tempering the egg before adding to the hot mixture might help prevent curdling; and of course, whisking constantly during the addition of the egg mixture. This recipe is perfect!

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It had a weird texture because of the cornstarch...kind of powdery chalky thickness, bleah. I threw it all away too. It might have been ok except for the cornstarch.

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Maybe I did something wrong, but this was very bland. It did not taste like eggnog, or anything for that matter. I used one teaspoon vanilla extract instead of the vanilla bean and I think I overcooked it a little, but other than that I followed the recipe exactly. I ended up dumping it all.

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This eggnog was surprisingly rich and delicious. I really wouldn't know it was low fat at all. Like other people who reviewed this, I didn't wait the whole 8 minutes to thicken it... it looked like it was starting to thicken after only 3 minutes, so I took it off the heat and continued following the recipe. It was the perfect accompaniment to trimming the tree!

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It tastes great, but in the step where you're waiting for it to thicken, don't wait too long. Mine thickened in about 4 minutes. I decided to do the suggested 8 minutes, and by 5 1/2 it had curdled. It tastes so good that I'm still eating it, albeit with a spoon.

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I loved it you would think low fat ,low taste.
Nop this is a great alternative I am a diabetic and
I had my eggnog and enjoyed it.
so give it a try.