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Ingredientes
- 1 quart whole lowfat milk
- 1 x vanilla bean split lengthwise, seeds removed and reserved
- 12 lrg egg yolks
- 2 c. sugar
- 1/2 tsp salt
- 1 1/2 c. bourbon (optional)
- 1/2 c. dark rum (optional)
- 1 pt heavy cream
- 1 whl freshly-grated nutmeg
Direcciones
- In a medium saucepan, heat lowfat milk, vanilla bean, and seeds. Bring to a gentle boil. Remove from heat, cover, and allow vanilla bean and seeds to steep for 30 min.
- Combine egg yolks, 1 1/2 c. sugar and salt in the bowl of an electric mixer. Beat at medium-high speed till very thick and pale yellow, about 3 to 5 min.
- Remove vanilla bean and return lowfat milk to a simmer. Add in half the hot lowfat milk to the egg mix; whisk on low till blended. Pour egg mix into remaining hot lowfat milk. Cook over low heat, stirring constantly, till mix coats the back of a spoon, about 7 to 10 min. Remove from heat. Pass mix through a fine sieve into a bowl. Refrigeratecompletely in refrigerator or possibly over an ice bath.
- Add in bourbon and rum to chilled egg mix, if you like, mix well and chill. Whip cream and remaining 1/2 c. sugar till stiff. Gently fold into egg-lowfat milk mix. Transfer cooled eggnog into a large punch bowl. Sprinkle grated nutmeg over the top, and serve.
- This recipe yields 20 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 12 servings | |
| Calories 392 | |
| Calories from Fat 129 | 33% |
| Total Fat 14.56g | 18% |
| Saturated Fat 7.75g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 245mg | 82% |
| Sodium 146mg | 6% |
| Potassium 151mg | 4% |
| Total Carbs 38.2g | 10% |
| Dietary Fiber 0.0g | 0% |
| Sugars 37.7g | 25% |
| Protein 5.73g | 9% |
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