Catholic Recipe: Eggnog I
This is a very rich recipe for eggnog, a perfect beverage to offer Christmas visitors or to enjoy with family in the Christmas season.
If you are concerned about the risk of salmonella, you can cook the mixture. Just follow the second set of directions.
Beat egg yolks with sugar. Add brandy and rum slowly so eggs will not coagulate. Beat in milk and two pints of cream. Fold in six stiffly beaten egg whites. Beat remaining egg whites very stiff; add powdered sugar and one pint cream. Float this egg white mixture on the eggnog. Chill overnight before serving.
Optional Instructions: Beat eggs with granulated sugar in large non-reactive saucepan. When smooth, stir in 2 cups milk. Cook over low heat, stirring until mixture is thick enough to lightly coat a metal spoon. (It should reach 160°.) Remove from heat and add the remaining 2 cups milk, the brandy and rum. Cover and refrigerate until thoroughly chilled.Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999