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Boiled Custard Eggnog

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Recipe

.

Yield

12
servings

Prep

10
min

Cook

10
min

Ready

30
min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ cups sugar
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¼ cup all-purpose flour
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teaspoon salt
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8 each egg yolks
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6 cups milk
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2 cups light cream (half&half)
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1 teaspoon vanilla extract
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teaspoon nutmeg
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1 ½ cups whiskey
optional
*

Ingredients

Amount Measure Ingredient Features
355 ml sugar
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59 ml all-purpose flour
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0.6 ml salt
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8 each egg yolks
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1.4 l milk
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473 ml light cream (half&half)
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5 ml vanilla extract
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0.6 ml nutmeg
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355 ml whiskey
optional
*

Directions

Mix sugar, flour, and salt in heavy 6-qt saucepan.

Add egg yolks and mix well.

Using wire whisk, stir egg mixture and slowly pour in milk and cream.

Cook over low heat, stirring constantly, until custard is thickened and just coats the back of a wooden spoon.

Remove from heat and let cool.

The custard will thicken as it cools.

When cold, stir in vanilla, nutmeg, and whiskey.



* not incl. in nutrient facts Arrow up button

Comments


dona alexis

Really? 1.5 cups whiskey? Really? seems it would be really runny. Really?

 

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Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 24637% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 91mg 4%
Total Carbohydrate 11g 11%
Dietary Fiber 0g 0%
Sugars g
Protein 11g
Vitamin A 10% Vitamin C 1%
Calcium 18% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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