Egg Nog

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This recipe makes enough egg nog to soak half a 9 x 13 inch cake.  It is adapted from Texas Home Cooking.  Egg Nog (with cooked eggs) is essentially a thin custard, and the key issue with all custards is not to get the mixture too hot since you do not want to create sweet scrambled eggs.  A BBC website confirmed that the right top temperature for the custard is 180-185 degrees, which is the same target temperature when I am heating milk before turning it into yogurt.  This version thickened nicely, with no scrambled eggs.

3/8 cup sugar

½ Tbs. cornstarch

Pinch of salt

1 egg plus 1 yolk

1-3/4 cups whole milk

¼ cup whipping cream

½ tsp. vanilla

¼ cup bourbon (optional)

Grated nutmeg (optional)

In a small saucepan mix together the sugar, cornstarch, and salt.  Then mix in the egg, egg yolk, milk, and cream, and mix well.  Insert a cooking thermometer, and cook the mixture over medium heat, stirring frequently with a whisk.  When the mixture gets to 180-185 degrees, it should have thickened enough to coat a spoon well.  Remove from the heat and stir in the vanilla and optional bourbon and optional grated nutmeg.


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