Barnes' Best Eggnog Recipe

• 3/4 c. Sugar
• 12 lrg Large eggs, separated
• 1/2 tsp Salt
• 1 quart Lowfat milk
• 1 c. Heavy cream
• 1/2 c. Brandy
• 1/2 c. Light rum

1. 1.
2. In top of double boiler over simmering water, blend 1/2 c. sugar, egg yolks and salt.
3. Gradually stir inmilk and cook, stirring constantly, till thick sufficient to coat back of spoon.
4. Remove from heat, cold, cover, and chill.
5. (May be prepared in advance up to this point)
6. 2.
7. Beat egg whites till stiff peaks form.
8. Beat in remaining 1/4 c. sugar.
9. In separate chilled bowl, whip cream till stiff peaks form.
10. 3.
11. Pour chilled egg mix into large punch bowl, then stir in brandy and rum.
12. Mix in egg whites and then the whipped cream.
13. 4.
14. Ladle into punch glasses and dust each serving with grated nutmeg.
15. For an alcohol-free version, omit brandy and rum and substitute 1 c. of lowfat milk and 1 tsp rum extract.
16. Contributor: "The Holidays" John Hadamuscin

sugar, eggs, salt, milk, heavy cream, brandy, light rum

Taken from cookeatshare.com/recipes/barnes-best-eggnog-79129 (may not work)