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Safe Eggnog

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“From the Jerusalem Post”
READY IN:
12hrs 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In large saucepan, beat together eggs, sugar and salt, if used.
  2. Stir in 2 cups milk.
  3. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160¡F.
  4. Remove from heat.
  5. Stir in remaining 2 cups milk and vanilla.
  6. Cover and refrigerate until thoroughly chilled, several hours or overnight.
  7. Just before serving, pour into bowl or pitcher.
  8. Garnish or add stir-ins, if desired.
  9. Serve immediately.
  10. For faster preparation, heat milk until very warm before stirring milk into eggs and sugar.
  11. MICROWAVE: In 2-liter liquid micro-safe measure or bowl, beat together eggs, sugar and salt, if used, until thoroughly blended.
  12. Set aside.
  13. In l-liter liquid measure or bowl, cook 2 cups milk on full power until bubbles form at edges, about 5-6 minutes.
  14. Stir into egg mixture.
  15. Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160F, about 5-6 minutes.
  16. Stir in remaining 2 cups milk and vanilla.
  17. Continue as above.

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