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Cooked Custard Eggnog

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Raise a holiday glass of this cooked eggnog, a tasty alternative to traditional versions.

Source: Martha Stewart Living, December/January 1999
Servings

Ingredients

Directions

Cook's Notes

Here, we cook the egg yolks with milk and sugar to make a custard, resulting in a rich flavor and silky texture (and eliminating any safety concerns regarding raw eggs).

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  • Parker_Gabriel
    22 DEC, 2016
    This is an atrocious recipe! It assumes you want to get DRUNK on the stuff. But what if you CAN'T drink boozes on grounds of, say, being an alcoholic, recovering or otherwise? This recipe had BETTER get a variation where the rum is added to the custard BEFORE cooking, so that any ethanol in it is cooked away, leaving behind the rum FLAVOR elements but NOT getting its drinkers drunk. Otherwise I will NOT make this recipe, EVER!!!
    Reply
  • auntchristine
    9 DEC, 2010
    Eureka! I'm pretty sure this is how my mother used to make our breakfast eggnog (without the seive step I think) substituting for the rum a cup or two of hot coffee left over from my Dad's breakfast. We would break crackers into the sweetened hot coffee eggnog. It made an amazing breakfast on freezing winter mornings.
    Reply

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