Classic Cooked Egg Nog

6 eggs
1/4 cup sugar
1/4 teaspoon salt (optional)
1 quart milk* divided
1 teaspoon vanilla,

In large saucepan, beat together eggs, sugar and salt, if desired. Stir in
2 cups of the milk. Cook over low heat, stirring constantly, until mixture
is thick enough to coat a metal spoon with a thin film and reaches at
least 160 F. Remove from heat. Stir in remaining 2 cups milk and vanilla.
Cover and refrigerate until thoroughly chilled, several hours or
overnight. Just before serving, pour into bowl or pitcher. Garnish if
desired. Serve immediately.

*For faster preparation heat milk until very warm before stirring milk
into eggs and sugar.

MICROWAVE: In 2-quart liquid measure or bowl, beat together eggs, sugar
and salt, if desired, until thoroughly blended. Set aside. In l -quart
liquid measure or bowl, cook 2 cups of the milk on full power until
bubbles form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook
on 50% power until mixture is thick enough to coat a metal spoon with a
thin film and reaches at least 160 F, about 5 to 6 minutes. Stir in
remaining 2 cups milk and vanilla. Continue as above.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/