Ingredients and Weight:
- Eggs: 4 large
- Whole milk: 2 liters
- Sugar: 1 cup
- Vanilla extract: 1 teaspoon
- Whipped cream: 1 container (optional)
- Nutmeg: freshly ground, for topping
Preparation Time:
- Preparation: 30 minutes
- Cooking: 1 hour
- Total Time: 1 hour 30 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Separate the egg whites from the yolks.
- In a large bowl, whisk the egg yolks until smooth.
- In a saucepan, heat the milk and add sugar, stirring until dissolved.
- Pour a small amount of the hot milk into the beaten egg yolks, stirring continuously. This is to temper the eggs.
- Pour the tempered egg mixture back into the saucepan and cook over low heat until the mixture thickens. Do not let it boil.
- Remove from heat and stir in the vanilla extract.
- Let cool to room temperature, then refrigerate for at least an hour.
- Before serving, pour into cups and top with whipped cream and a sprinkle of freshly ground nutmeg.
Nutritional Information:
(Please note that the following is an estimate. Exact nutrition facts may vary based on the ingredients used.)
- Calories: Approx. 450 per serving (without whipped cream)
- Fat: 24g
- Carbohydrates: 38g
- Protein: 12g
Dish Characteristics:
- Rich and creamy texture, with a hint of vanilla flavor.
- Ideal for colder weather or festive occasions.
- An American classic, often associated with Christmas or winter holidays.
User Comments:
- "This is a great recipe for a classic American eggnog! The texture is creamy and the flavor is just right."
- "I love how easy this recipe is to make, yet it tastes so authentic."
- "My family loved this dish during Christmas. It was a great addition to our festive menu."
Special Precautions and Tips:
- Be sure to use large eggs and fresh milk for best results.
- When pouring hot milk into the egg yolks, do it slowly and in small amounts to avoid curdling the eggs.
- Do not let the mixture boil, as it may curdle and separate.
- For a richer version, add a container of whipped cream on top before serving.
