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Leaner Eggnog

the.instructor's picture
  Eggs 4 Large, separated
  Sugar 1 Cup (16 tbs)
  Low fat milk 2 Quart
  Vanilla 1 Tablespoon
  Ground nutmeg 1⁄4 Teaspoon
  Cinnamon stick 3 Inch (1 In Number)
  Egg whites 3 Large
  Rum/Brandy 1 Cup (16 tbs)

In the top of a 1 1/4 to 2-quart double boiler, combine egg yolks with 1/2 cup of the sugar.
Beat to blend, then add 1 quart milk; stir until well mixed.
Add vanilla, ground nutmeg, and cinnamon stick.
Place over simmering water; stir until mixture evenly coats a spoon, about 20 minutes.
Remove from heat and discard cinnamon stick.
Transfer mixture to a large bowl and stir in remaining milk.
Cover and chill thoroughly, at least 4 hours or up to 2 days.
In a large bowl, beat egg whites (7 whites total) on high speed with an electric mixer until frothy.
Gradually add the remaining 1/2 cup sugar, beating until whites hold stiff, moist peaks.
Set aside about 1/2 cup of the meringue.
Add rum to taste to chilled custard; stir to mix in any spices that may have settled.
Gently whisk the custard into the remaining meringue, about 1 cup at a time, just until smoothly blended.
Transfer to a serving bowl and serve.

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