Serves: 7
Total Calories: 223
In a large bowl, whisk eggs, yolks, sugar and salt. Continue whisking, slowing adding milk until all ingredients are completely incorporated. Place in a crock pot on low heat and cook for 40-60 minutes or until the instant read thermometer reaches 160 degrees and the mixture will coat the back of a spoon.
Add vanilla and fresh nutmeg. Cover and refrigerate until nicely chilled, about 4 hours.
When ready to serve, whip heavy cream until it reaches soft peak stage. Fold cream into eggnog. Sprinkle lightly with nutmeg.
This Cooked Eggnog recipe is from the 2013 HomeCook'n Collection Cookbook. Download this Cookbook today.
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