Prep: 20 minutes plus cooling and chilling
Cook: 10 minutes • Serves: 6
1 cup PICS heavy cream
2 PICS large egg yolks
1 PICS large egg
1/2 cup PICS granulated sugar
1 teaspoon PICS vanilla extract
1/2 teaspoon ground nutmeg
1/2 cup dark rum
6 cinnamon sticks
1.In medium saucepot, heat milk and 1/2 cup cream over medium heat 5 minutes or until steaming and tiny bubbles begin to form around edges, whisking occasionally.
2.In medium bowl, whisk egg yolks, egg and sugar. To temper egg yolk mixture, transfer one-third of the warm milk mixture into yolk mixture while whisking constantly, then whisk milk-yolk mixture back into saucepot; cook 5 minutes or until thickened and temperature reaches 165°, whisking constantly. Strain eggnog through fine-mesh strainer; whisk in vanilla extract and nutmeg. Cool eggnog; cover and refrigerate at least 2 hours or up to 1 week.
3.In medium bowl, with mixer on medium speed, beat remaining 1/2 cup cream 2 minutes or until soft peaks form. Gently whisk whipped cream and rum into eggnog. Makes about 5 cups.
4.Pour eggnog into 6 (8-ounce) glasses; garnish with cinnamon sticks.
Approximate nutritional values per serving:
353 Calories, 21g Fat (12g Saturated), 150mg Cholesterol,
77mg Sodium, 24g Carbohydrates, 0g Fiber, 24g Sugars, 7g Protein