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Saving Southern Food / Southern Recipe Restoration Project
Atlanta cookbook author and chef Virginia Willis tested a reader's somewhat lighter version of eggnog.
"This recipe has been part of our holidays for as long as I can remember. I also make it for friends who are recuperating from surgery or cancer treatment, since it is so comforting and nutritious. Made properly, it should be like drinking velvet," says contributor Lucy Gay of Carrollton.
Hands on time: 10 minutes Total time: 10 minutes Serves: 8
1 quart whole milk
3 large eggs
1/3 cup granulated sugar, more if you like it sweeter
1/2 teaspoon salt
1 teaspoon pure vanilla extract
In a medium saucepan over medium heat, bring the milk to a simmer. Whisk together the eggs, sugar and salt in a medium bowl. Slowly whisk the hot milk into the egg mixture. Place the milk-egg mixture in the top of a double boiler over medium heat. Cook, stirring constantly, until the mixture slightly thickens, about 5 minutes. Remove from the heat. Add vanilla.
Lucy Gay suggests adding sherry, bourbon or brandy, if desired. She often doubles the recipe, since in her household there is no such thing as "enough" Drinking Custard. It's also good as a sauce for poundcake or angel food cake.
Per serving: 137 calories (percent of calories from fat, 39), 6 grams protein, 14 grams carbohydrates, no fiber, 6 grams fat (3 grams saturated), 93 milligrams cholesterol, 219 milligrams sodium.
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