Chestnut Eggnog - cooking recipe

Ingredients

4 large eggs
6 cups milk
1 (300 ml) can sweetened condensed milk (Eagle Brand)
3/4 cup sweetened chestnut puree
2 teaspoons imitation brandy extract
1 teaspoon imitation rum extract

Preparation

With a blender, immersion blender or hand mixer, beat eggs until frothy.
Combine remaining ingredients together in a heavy bottom saucpan over medium-low heat. Stir occasionally until steaming hot.
Whisk one cup of the hot milk mixture into the beaten eggs.
Beat milk/egg mixture into remaining hto milk. Cook, whisking continously for 5 minutes, ensuring the milk is steaming hot (at least160F) but do not allow to boil, or eggs may begin to set. If this happens, simply use a hand mixer or blender to puree until smooth. Remove from heat. Serve or transfer to a shallow container and refrigerate immediately. Use within three days.
Serve cold or hot. For a foamy top, whisk vigorously before serving. Garnish as desired.