Classic Cooked Eggnog

== Description ==
* Yield - makes ½ quarts or 12 (½ cup) servings.
== Ingredients ==
* 6 eggs
* ¼ cup sugar
* ¼ tsp salt, (optional)
* 1 quart milk, divided
* 1 tsp vanilla
== Directions ==
# In large saucepan, beat together eggs, sugar and salt, if desired.
# Stir in 2 cups of milk.
# Cook over low heat, stirring constantly, until mixture is thick enough to coat metal spoon 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.
# 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 until thoroughly blended.
# Set aside.
# In 1 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 and reaches at least 160 degrees, about 5 to 6 minutes.
# Stir in remaining 2 cups milk and vanilla.
# Continue as above.
== Note ==
Though the risk of salmonella is smaller from uncooked egg whites than from the yolks, the us department of agriculture recommends against using them to be absolutely sure - particularly for the very young, the elderly, pregnant women and people with serious illnesses or weakened immune systems.
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Category:Eggnog Recipes
Category:Microwave Recipes
Category:Egg Recipes
Category:Milk and cream Recipes