Classic Cooked Egg Nog

Ingredients:

6 eggs

1/4 cup sugar

1/4 teaspoon salt (optional)

1 quart milk* divided

1 teaspoon vanilla,

Garnishes or Stir−Ins (optional)

In large saucepan, beat together eggs, sugar and salt, if desired.

Stir in 2 cups of the milk.

Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F.

Remove from heat. Stir in remaining 2 cups milk and vanilla.

Cover and refrigerate until thoroughly chilled, several hours or overnight.

Just before serving, pour into bowl or pitcher.

Garnish or add stir−ins, if desired. Serve immediately.

*For faster preparation heat milk until very warm before stirring milk into eggs and sugar.

MICROWAVE: In 2−quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended.

Set aside. In l −quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes.

Stir into egg mixture.

Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F, about 5 to 6 minutes.

Stir in remaining 2 cups milk and vanilla.

Continue as above.

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