Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Low-Fat Eggnog
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- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 90
- Total Fat
- 2 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 96 milligrams
- Sodium
- 59 milligrams
- Carbohydrates
- 13 grams
- Protein
- 5 grams
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 90
- Total Fat
- 2 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 96 milligrams
- Sodium
- 59 milligrams
- Carbohydrates
- 13 grams
- Protein
- 5 grams
Ingredients
Directions
- Combine 1 1/2 cups milk and the citrus zest in a medium saucepan. 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. Meanwhile, whisk the eggs, egg yolk, sugar and cornstarch in a medium bowl until light yellow.
- Gradually pour the hot milk mixture into the egg mixture, whisking constantly, then pour back into the pan. 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. Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. Transfer the eggnog to a large bowl and place over a larger bowl of ice to cool, then chill until ready to serve.
- Remove the zest and vanilla pod. Spike the eggnog with liquor, if desired, and garnish with nutmeg.
