Recipe courtesy of Ann Volkwein
and
Lynn Kearney
Eggnog
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 449
- Total Fat
- 39
- Saturated Fat
- 23
- Carbohydrates
- 17
- Dietary Fiber
- 0
- Sugar
- 17
- Protein
- 9
- Cholesterol
- 251
- Sodium
- 119
- Total: 2 hr 15 min
- Prep: 2 hr
- Cook: 15 min
Ingredients
1/2 vanilla bean
3 eggs
3 tablespoons sugar
1 1/2 cups milk
1 1/2 cups cream
1/2 teaspoon cinnamon
Ground mace, to taste
Directions
- Split the vanilla bean and scrape out the seeds, set aside.
- In a bowl over simmering water, whisk together the eggs, sugar and vanilla bean seeds. Keep whisking until a ribbon is formed and the mixture has been heated to 140 degrees. Hold it at this temperature for 2-3 minutes, and allow the mixture to thicken. Stir this mixture into the milk. Stir in the cinnamon.
- Refrigerate this for 2 hours or until cold. Whip the cream and add it to the egg mixture. Sprinkle the top with the mace before serving.