COOKED EGGNOG

Ingredients

• 6 eggs
• 1/4 cup granulated sugar
• 1 tsp vanilla
• 2 cups light cream (10%)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 cups homogenized milk

Directions

1. In a large stainless steel bowl, whisk together eggs, sugar and vanilla until thick and pale in colour, about 2 minutes.
2. Place cream in a saucepan. Bring to a boil over medium heat. Remove from heat. Gradually whisk 1/2 cup hot cream into egg mixture. Gradually add remaining hot cream, whisking constantly until blended.
3. Set bowl over a saucepan of simmering water. Do not allow water to touch bowl. Cook mixture, whisking constantly, until an instant-read thermometer inserted into centre of mixture registers 160°F. Mixture should be thickened and coat a spoon.
4. Remove bowl from saucepan. Whisk mixture to cool. Whisk in cinnamon and nutmeg. Gradually add milk, whisking constantly until blended.
5. Pour eggnog into a large pitcher. Refrigerate for at least 2 hours but no longer than 24 hours.