Low-Fat Eggnog - cooking recipe

Ingredients

1 1/2 c. sugar
1/4 c. all-purpose flour
pinch of salt
4 large eggs plus 2 whites
8 c. skim milk, scalded
2 tsp. pure vanilla extract
pinch of nutmeg
1/2 to 1 c. brandy or rum (optional)

Preparation

Whisk together sugar, flour and salt in large, heavy non-aluminum saucepan.
Add eggs and egg whites.
Whisk until smooth. Gradually whisk in milk.
Cook over low heat, stirring with a plastic or metal spoon for 15 minutes or until custard coats a spoon.
Remove from heat and strain into a bowl. Cover and refrigerate until chilled, at least 2 hours or overnight.
Before serving, add vanilla, nutmeg and liquor (if using).
Pour 2 cups of custard into blender; add 2 ice cubes and blend until frothy. Repeat with remaining custard. Serve immediately. Serves 12 (4 ounce servings).
Has 2 grams of fat and 140 calories per serving.