Recipe - Eggnog-Cooked

6 lg Egg; beaten
2 cup Milk
1/3 cup Sugar
4 tablespoon Light rum
4 tablespoon Bourbon
1 teaspoon Vanilla
1 cup Whipping cream
2 tablespoon Sugar
1 Ground nutmeg

In a large heavy saucepan mix eggs, milk, and 1/3 cup sugar. Cook and stir
over medium heat till mixture coats a metal spoon. Remove from heat.

Cool quickly by placing pan in a sink or bowl of ice water and stirring 12
minutes. Sitr in run, bourbon, and vanilla. Chill 424 hours.

At serving time, in a bowl whip cream and 2 tablespoons sugar till soft
peaks from. transfer chilled egg mixture to a punch bolw. Fold in whipped
cream mixture. Serve at once. Sprinkle each serving with nutmeg. Makes
about 10 (4oz) servings.

Chocolate Eggnog: Prepare as above, except stir One fourth to 1/3 cup
chocolateflavored syrup into egg mixture before chilling.

Nonalcholic Eggnog: Prepare as above, except omit rum and bourbon. Increase
milk to 2 One fourth to 2 One half cups.

Source: Better Homes and Gardens, New Cookbook. Posted by Sarah Gruenwald
12/96
Posted to MMRecipes Digest V4 #260 by "Deborah Kühnen"
DEBKUHNEN@classic.msn.com on Oct 3, 97