o 300 degrees.
Heat eggnog and half & half in a
2 quart saucepan, heat eggnog and half and half over
Slowly heat eggnog to almost a simmer. Beat eggs to combine them well. Slowly pour hot eggnog into eggs while beating. Strain mixture.
Pour mixture into 4 to 6 buttered custard cups. Sprinkle with nutmeg.
Place custard cups in a pan of hot water. Bake 30 minutes at 350\u00b0 or until knife inserted in the custard comes out clean.
Makes 4 to 6 servings.
Soften gelatin in 1/4 cup of the eggnog.
Heat the remaining 1 1/2 cup eggnog in saucepan.
Beat egg yolks slightly and stir in 1/4 cup of the sugar.
Pour a small amount of hot eggnog over egg yolks and mix well.
Return to eggnog in pan and cook over medium heat, stirring constantly, until mixture coats a spoon.
Combine eggnog, rice, vanilla extract, nutmeg, and salt in a saucepan; cook and stir over medium heat until bubbling, about 5 minutes.
Whisk half-and-half and egg together in a glass bowl. Whisk in some of the hot eggnog mixture. Pour the egg mixture back into the saucepan; cook and stir until pudding is thick, about 5 minutes.
1/4 cups of eggnog, then stir this into the
reamy. Gradually pour in the eggnog, stirring slowly. Fold in the
ie crust.
SPICED & SPIRITED EGGNOG PIE: Beat egg yolks with
t room temperature.
Heat eggnog to a boil and turn
oom temperature.
For the eggnog:
Blend the sugar-flour
/4 cup of the eggnog in a saucepan. Squeeze out
elatin with whole milk (or eggnog) to 'bloom' for 10 minutes
br>Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg
In a large mixing bowl, combine hot water and instant coffee. Stir until dissolved.
Add eggnog, brown sugar and cinnamon.
Beat with mixer until sugar is dissolved.
Chill thoroughly.
At serving time, in small mixing bowl, beat whipping cream, powdered sugar and vanilla until soft peaks form.
Pour eggnog mixture into 4-ounce cups or glasses.
Top with whipping cream.
Sprinkle with instant coffee.
Makes 8 to 10 (4-ounce) servings.
t a time, in deep, hot vegetable oil (350 degrees F
Dissolve the instant coffee granules in the hot water and let cool.
Combine the coffee, eggnog, and brandy if using; mix well.
Add chocolate syrup, and cover and chill thoroughly.
Fold in whipped cream just before serving.
Garnish with grated semisweet chocolate if desired.
Pour Eggnog and Milk into the cup.
Whisk until mixed throughly.
Place in Microwave for 1:15-1:30 minute.
Whisk in the Packet of Hot Cocoa Mix.
Enjoy!
OPTIONAL: Top with whipped cream.
aucepan, stirring until mixture is hot.
Whisk together yolks, remaining
an over medium heat until hot.
Add the apples and
dding half the eggnog. Stir in the remaining eggnog so it forms