|
LIGHT 'N FLUFFY EGGNOG
(I normally 6X the recipe which is in parenthesis)
1/3 cup sugar (2 cups)
1/4 tsp salt (1.5 tsp)
2 egg whites (12)
1 tsp vanilla (2 Tablespoons)
1/2 cup whipped whipping cream (3 cups, I don't use any of this and it works fine)
2 egg yolks (10)
4 cups milk (6 quarts - we've used skim, or fat-free milk and it's fine for us)
3 TB sugar (1.5 cups)
Ground nutmeg & cinnamon
Preparation:
Beat 1/3 (2 cups) sugar into egg yolks. Add salt. Stir in milk. Cook over medium heat, stirring constantly until mixture coats spoon. (It was hard for me to learn when until mixture coats spoon is, but it will be too thin if you don't do this.) Cool.
Beat eggs whites until foamy. Gradually add 3 TB (1.5 cups) sugar, beating to soft peaks. Add to custard and mix thoroughly. Add vanilla and flavoring.
Chill 3 or 4 hours. Pour into punch bowl or cups. (I pour some back into the milk jug and stick it in the fridge.) Dot with islands of whipped cream; (I don't do this either); dash with nutmeg. Serves 6-8 (not if you're hungry - that's why I go for the big version.)
|
