Egg Nog
6 eggs
1/4 cup sugar
1/4 teaspoon salt, optional
1 quart milk*, divided
1 teaspoon vanilla
One or more Stir-ins or Garnishes,
optional (see below)
In
large saucepan, beat together eggs, sugar and salt. 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 degrees
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. Add Stir-ins or Garnishes, if
desired. Serve immediately.
Makes 1 1/2 quarts or 12 (1/2-cup)
servings
* For faster preparation, heat
milk until very warm before stirring milk into eggs and sugar.
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