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Leaner Eggnog Recipe
|Eggs||4 Large, separated|
|Sugar||1 Cup (16 tbs)|
|Low fat milk||2 Quart|
|Ground nutmeg||1⁄4 Teaspoon|
|Cinnamon stick||3 Inch (1 In Number)|
|Egg whites||3 Large|
|Rum/Brandy||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2390 Calories from Fat 215
% Daily Value*
Total Fat 24 g36.9%
Saturated Fat 8.8 g43.8%
Trans Fat 0 g
Cholesterol 883.8 mg
Sodium 1413 mg58.9%
Total Carbohydrates 308 g102.7%
Dietary Fiber 5 g20.2%
Sugars 300.7 g
Protein 100 g199.2%
Vitamin A 22.7% Vitamin C 32.2%
Calcium 253.5% Iron 31.1%
*Based on a 2000 Calorie diet
Beat to blend, then add 1 quart milk; stir until well mixed.
Add vanilla, ground nutmeg, and cinnamon stick.
Place over simmering water; stir until mixture evenly coats a spoon, about 20 minutes.
Remove from heat and discard cinnamon stick.
Transfer mixture to a large bowl and stir in remaining milk.
Cover and chill thoroughly, at least 4 hours or up to 2 days.
In a large bowl, beat egg whites (7 whites total) on high speed with an electric mixer until frothy.
Gradually add the remaining 1/2 cup sugar, beating until whites hold stiff, moist peaks.
Set aside about 1/2 cup of the meringue.
Add rum to taste to chilled custard; stir to mix in any spices that may have settled.
Gently whisk the custard into the remaining meringue, about 1 cup at a time, just until smoothly blended.
Transfer to a serving bowl and top with reserved meringue.