Rich Cooked Eggnog
|Milk||3 Cup (48 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Rum/Brandy||1 Cup (16 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
In 2-quart casserole, combine milk and sugar.
Cook at HIGH for 10 to 12 minutes or till boiling.
Cook at MEDIUM (5) for 5 minutes, stirring twice.
Meanwhile, beat egg yolks about 6 minutes till thick and lemon-colored.
Gradually stir about 1 cup of the hot milk mixture into egg yolks.
Return egg mixture to casserole.
Cook at MEDIUM (5) for 2 to 3 minutes or till thickened, stirring 4 times.
Cool to room temperature, stirring occasionally.
Stir in rum and vanilla; chill.