Anyone have a good adaptable recipe for egg nog?

[Chris]

I know we can substitute Carb Countdown for the milk, and Splenda for the sugar, but I've never made egg nog. I assume one starts with custard as for a good ice cream, but, I've really no idea.

I can Google it, but I thought one of you might have one that was particularly good.

BTW, I'm not interested in those which contain Rung 5, and I'd pefer that it be one which uses a cooked custard, since I'd really rather not serves guests raw eggs.

[not2late]

I don't have a set recipe. I use a basic recipe, but then I add extra stuff to my taste because I like my eggnog spicy (nutmeg mostly with a little cinnamon) with a rum edge. Last year I wasn't near the alcohol rung, so I used imitation rum extract instead. By the way, if you're thinking about using the imitation rum extract----buy it NOW. I had to go to 5 different stores last year to find the last remaining bottle lol.

Here's a basic recipe from the American Egg Board

http://www.aeb.org/recipes/classics/egg-nog.html

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.


--------------------------------------------------------------------------------

GARNISHES AND STIR-INS


Choose 1 or several:


Chocolate curls
Maraschino cherries
Cinnamon sticks
Orange slices
Extracts or flavorings
Peppermint sticks or candy canes
Flavored brandy or liqueur
Plain brandy, rum or whiskey
Fruit juice or nectar
Sherbet or ice cream
Ground nutmeg
Whipping cream, whipped

Note: All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven allow more time.

[2big4mysize]

pssssst chris use the search feature LOL
Gee I know we have some good ones atround here.

http://www.atkinsdietbulletinboard.com/viewtopic.php?p=441006&highlight=egg+nog#441006

http://www.atkinsdietbulletinboard.com/viewtopic.php?p=435273&highlight=egg+nog#435273

and I'm sure Naja has one in her low carb cooking holiday section

[sasquatch]

A little Egg Nog Da Vinci syrup in my Carb Countdown and, yahoo, it tastes like Christmas! Then again, I've always been a big fan of Ye Olde Storebought Egg Nog (the refrigerated kind, not the canned!) -- and I often would blend it with crushed ice to cool down on a sunny winter day here in LA -- so there may be no accounting for taste in my "recipe." ensive

:geek

[NulloModo]

Hmmm, I have made a batch with raw eggs, but never tried the cooked egg method.

Raw eggs are really nothing to worry about unless you have guests with immune deficiencies. Then again, my home-made stuff just didn't have the thickness the stuff out of the jug has. I suspect it was because I didn't whip my egg-white enough.

[wil_d_thril]

I don't worry about the raw eggs. This is the recipe I used last year and to the best of my recollection, it turned out pretty good. I can't recall where I got it from though.

12 eggs separated
1 cup Splenda
1.5 cups Bourbon
.5 cup Brandy
6 cups Carb Countdown Milk
Ground Nutmeg
1 cup heavy cream

In large bowl at low speed, mix egg yolk and splenda. At high speed, beat until thick and lemon colored - about 15 minutes.

Slowly add Bourbon and Brandy - 1 Tbs at a time

20 minutes prior to serving, in a chilled punch bowl, stir yolk mixture, milk and 1.25 tsp nutmeg.

In large bowl, beat egg whites at high speed until soft peaks form.

In small bowl, using same beaters with mixer at medium speed, beat cream until stiff peaks form

With wire whisk, gently fold egg whites and cream into yolk mixture until just blended.

Sprinkle with Nutmeg.