Egg Nog
This light refreshing eggnog is adaped from the one I grew up with. (For the high octane.. um sugar version, just substitute 2 cups of milk for 2 of the cups of light cream and 1/2 cup sugar for the splenda.) This recipe can easily be doubled or tripled for a party. I store mine in a used milk carton that I've cleaned out. Garnish with a grating of fresh nutmeg in the cup.
| 6 Lg | Egg Yolks |
| 3 Cup | Light Cream, divided |
| 1 Cup | Heavy Cream |
| ½ Cup | Granulated Splenda (or 12 packets) |
| ½ tsp | Nutmeg |
If you have pastureized egg yolks:
Beat egg yolks with Splenda until lemon yellow. Add creams and nutmeg. Chill.
If you have to pasturize the egg yolks your self:
Put your mixing bowl inside a larger bowl that has ice water in the bottom. Set aside.
Mix yolks and one cup of light cream in a heavy sauce pan. On low heat, bring mixture up between 140 and 150 and hold it there for 3 and a half minutes.
Pour egg mixture through a mesh sieve into your chilled mixing bowl. Add Splenda and beat until mixed. Add remaining creams and nutmeg. Chill.
Makes 8 1/2 cup servings. ~6 carbs.