NON-ALCOHOLIC EGGNOG RECIPE 12 eggs 1 1/2 cups sugar 1/2 teaspoon salt 1 quart half-and-half 1 quart heavy cream 2 tablespoons vanilla extract 1/2 teaspoon almond extract 1 teaspoon ground nutmeg 2 cups whipping cream additional nutmeg (optional)
In a heavy 4-qt saucepan, whisk together eggs, sugar, and salt. Gradually add 1 qt of Half and Half. Cook and stir over low heat until a thermometer reads 160-170 degrees, about 30-35 minutes. Pour into a large heatproof bowl; stir in vanilla extract,almond extract, nutmeg and heavy cream. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. When ready to serve, beat cream in a mixing bowl on high until soft peaks form; beat gently into cooled mixture. Pour into a chilled punch bowl and sprinkle with nutmeg. lr smiles --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
