Bettys Famous Eggnog Recipes

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RICH HOMEMADE EGGNOG



Rich Homemade Eggnog image

Treat your family with this chilled and creamy eggnog - a perfect beverage to serve at any occasion.

Provided by By Betty Crocker Kitchens

Categories     Beverage

Time 2h50m

Yield 6

Number Of Ingredients 8

8 egg yolks
1/2 cup sugar
2 cups milk
2 cups whipping cream
1 teaspoon vanilla
1/4 teaspoon freshly grated nutmeg
1/2 cup bourbon
Additional freshly grated nutmeg

Steps:

  • In medium bowl, beat egg yolks and sugar with wire whisk until thick and lemon colored. In 2-quart saucepan, stir milk and 1 cup of the whipping cream. Add yolk mixture, stirring with whisk. Cook over medium heat 10 minutes, stirring constantly, until mixture just coats a metal spoon.
  • Remove from heat; stir in vanilla and 1/4 teaspoon nutmeg. Place saucepan in cold water until custard is cool, stirring occasionally. Cover; refrigerate at least 2 hours but no longer than 24 hours.
  • Just before serving, stir bourbon into chilled custard. In chilled small bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Gently stir whipped cream into custard. Sprinkle with additional nutmeg. Serve, or refrigerate until serving time. Eggnog can be stored covered in refrigerator up to 2 days.

Nutrition Facts : Calories 497, Carbohydrate 27 g, Fat 5 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 50 mg

RICH AND CREAMY EGGNOG



Rich and Creamy Eggnog image

This thick, creamy eggnog can also serve as dessert. For a slightly slimmer version, use nonfat or low-fat milk.

Provided by By Betty Crocker Kitchens

Categories     Beverage

Time 1h10m

Yield 10

Number Of Ingredients 9

4 cups milk
1 (3.4-oz.) pkg. vanilla instant pudding and pie filling mix
1 (8-oz.) carton (1 cup) refrigerated or frozen fat-free egg product, thawed
1 teaspoon vanilla
1 teaspoon rum extract or 1/4 cup light rum
1/4 teaspoon salt
1/4 teaspoon nutmeg
Whipped cream, if desired
Nutmeg, if desired

Steps:

  • In large bowl, combine 2 cups of the milk and pudding mix; beat 1 minute or until smooth. Add remaining 2 cups milk, egg product, vanilla, rum extract, salt and 1/4 teaspoon nutmeg; beat well. Cover; refrigerate until serving time. Serve topped with whipped cream and a sprinkle of nutmeg.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 18 mg, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1/2 Cup, Sodium 280 mg

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