Safe Eggnog Recette

This foolproof eggnog recipe, adapted from the Jerusalem Post, guarantees a creamy, decadent treat without the risk of salmonella. Learn how to make perfectly safe and incredibly flavorful eggnog – perfect for holiday gatherings or cozy nights in! This detailed recipe ensures a smooth, rich texture every time.

Préparation 20 min

Cuisson 735 min

Calories 109.1 kcal

Protéines 11g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Safe Eggnog

6 large eggs
¾ cup granulated sugar
Pinch of salt (optional)
4 cups whole milk
1 teaspoon pure vanilla extract

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Comment préparer Safe Eggnog

In a large saucepan, whisk together 6 large eggs, ¾ cup granulated sugar, and a pinch of salt (optional).
Gradually whisk in 2 cups whole milk.
Cook over very low heat, stirring constantly with a heat-resistant spatula, until the mixture thickens enough to coat the back of a spoon and reaches 160°F (71°C) on a thermometer. This will take about 15-20 minutes. Do not let it boil.
Remove from heat immediately.
Stir in the remaining 2 cups whole milk and 1 teaspoon pure vanilla extract.
Strain the mixture through a fine-mesh sieve into a bowl or pitcher (this removes any lingering egg bits).
Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the eggnog to chill thoroughly.
Before serving, gently stir the eggnog.
Garnish with freshly grated nutmeg, cinnamon sticks, or a sprinkle of cocoa powder, if desired.
Serve chilled and enjoy!