Eggnog

Mix beaten eggs with sugar and salt in the top of a double boiler. Add milk and half-and-half. Cook over boiling water, stirring constantly, just until mixture coats spoon, about 10 to 15 minutes. Cool. Add vanilla and rum flavoring. Chill. Immediately before serving, strain eggnog. Beat with a rotary beater until frothy. Pour into chilled cups. Sprinkle each serving with nutmeg, as desired. NOTE: For this recipe, use only clean eggs, with no cracks in shells. [Additional note from Karen: Don't serve this to ANYONE with a compromised or underdeveloped immune system! This would include children, the elderly, the infirm, and anyone else who can't afford to risk salmonella poisoning. If in doubt, consult your own physician.] Calories per 1/2 cup serving: About 160 Source: FOOD — by U.S. Department of Agriculture Typed for you by Karen Mintzias —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008