Monday, December 10, 2007


My hubby loves eggnog. Here's a little lighter version. Hope you enjoy!

3 lg. eggs
3 lg. egg whites
5 1/2 c. low-fat milk
1/2 c. sugar
2 T. cornstarch
2 T. vanilla
1/2 t. ground nutmeg
1/4 t. salt

1. in a bowl, whisk eggs and egg whites until blended; set aside. In a heavy 4 qt. saucepan, mix 4 cups of milk with sugar, cornstarch and salt. cook on med. high until mixture boils anf thickens slightly, stirring constantly. Boil exactly one minute. Remove saucepan from heat.
2. Gradually whisk 1/2 cup of simmering mixture into egg mixture; pour this mixture back into saucepan, whisking constantly. Let cool. Pour into large pitcher. Stir in remaining milk, vanilla and nutmeg. Cover and refrigerate until well chilled. I chill mine overnight. Makes 6 1/2 cups.

To serve: sprinkle with nutmeg.


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