• 32servings
  • 35minutes
  • 125calories

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Nutrition Info . . .

MineralsNatrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 large eggs

  2. 1 1/4 cup(s) sugar

  3. 1/2 teaspoon(s) salt

  4. 2 quart(s) milk

  5. 1 cup(s) dark rum ,

  6. 2 tablespoon(s) vanilla extract

  7. 1 teaspoon(s) ground nutmeg , extra for sprinkling

  8. 1 cup(s) heavy or whipping cream

Instructions Jump to Ingredients ↑

  1. In heavy 4-quart saucepan with wire whisk, beat eggs, sugar, and salt until blended. Gradually stir in 1 quart milk and cook over low heat, stirring constantly or until custard thickens and coats the back of a spoon well, about 25 minutes (mixture should be about 160 degrees F, but do not boil or it will curdle).

  2. Pour custard into large bowl; stir in rum, vanilla extract, 1 teaspoon ground nutmeg, and remaining milk. Cover and refrigerate until well chilled, at least 3 hours.

  3. To serve, in small bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form. With wire whisk, gently fold whipped cream into custard mixture.

  4. Pour eggnog into chilled 5-quart punch bowl; sprinkle with nutmeg for garnish.


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