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Saturday, Nov 21, 2009 07:44:01 PM |
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 W E B C A M S 
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Eggnog From rwchef You saw it Tuesday, December 19, 2006 Ingredients Instructions Bring cream and half and half to a simmer in a large pot. Whisk egg yolks and sugar together in a stainless steel mixing bowl. Gradually add half of the warm cream mixture to egg yolks. Return mixture back to the stove over medium heat and add the remaining cream. Stir mixture until custard thickens and covers theback of your spoon, about 4 minutes(be sure not to boil). Strain into a bowl and add in nutmeg and cinnamon. Chill. May be made 3 days in advance and stored in refridgerator until ready to use. Optional: 1 ounce Dark Rum, Bourbon, Brandy, or Kahlua. Can be garnished with a sprinkle of nutmeg or shaved chocolate. More Good Morning West Virginia and Eyewitness News at Noon Recipes |
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Send email to news@wchstv.com for information or comments concerning WCHS-TV Eyewitness News.Copyright ©2008, WCHS-TV8. Portions are Copyright 2008 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or distributed. |
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