Homemade Eggnog

Ingredients

• 3 eggs, slightly beaten
• ⅓ cup granulated sugar
• 2 ½ cups milk
• 1 teaspoon vanilla
• 1 cup whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla
• ½ cup light rum*

Instructions

1. 1Combine the slightly beaten eggs and granulated sugar in a heavy saucepan. Stir the ingredients until well mixed, then gradually pour in the milk.
2. 2Heat the mixture over medium heat for 10 to 15 minutes. Stir constantly until the liquid thickens enough to coat the back of a metal spoon, then remove the pan from the heat and stir in one teaspoon of vanilla.
3. 3Set the saucepan into a larger bowl or basin filled with cold water to cool the custard quickly.
4. 4Cover the cooled custard and refrigerate it for at least two hours, up to a maximum of 24 hours. If the mixture curdles, beat it vigorously with a hand whisk until smooth before chilling.
5. 5Whip the heavy cream, powdered sugar, and a half teaspoon of vanilla in a chilled bowl using an electric mixer on high speed until stiff peaks form. Gently fold one cup of this whipped cream and the light rum into the chilled custard.
6. 6Transfer the finished custard mixture into a serving bowl or pitcher. Spoon the remaining whipped cream over the top and serve right away. Store any leftovers covered in the refrigerator for up to two days.
7. 7To make a non-alcoholic version, replace the light rum by stirring in two tablespoons of rum extract and one and a third cups of extra milk.
8. 8To save time, use a thawed whipped topping in place of the heavy whipping cream, powdered sugar, and vanilla mixture.

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