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Praline Eggnog Recipe
|Sugar||1 1⁄4 Cup (20 tbs)|
|Milk||6 Cup (96 tbs)|
|Cinnamon sticks||3 (About 3 Inch Long)|
|Vanilla bean||1 , cut in half lengthwise (About 7 Inches Long)|
|Whipping cream||2 Cup (32 tbs)|
|Freshly grated nutmeg||1 Teaspoon, or ground|
Serving size: Complete recipe
Calories 4417 Calories from Fat 2385
% Daily Value*
Total Fat 265 g407.7%
Saturated Fat 151.2 g756.2%
Trans Fat 0 g
Cholesterol 3336.2 mg
Sodium 1516.2 mg63.2%
Total Carbohydrates 362 g120.8%
Dietary Fiber 6.2 g24.8%
Sugars 354.4 g
Protein 120 g239.4%
Vitamin A 86.6% Vitamin C 0.63%
Calcium 221.4% Iron 67%
*Based on a 2000 Calorie diet
Shake pan frequently as sugar begins to melt, then tilt pan constantly to keep well mixed as liquid turns pale amber.
Watch closely to prevent scorching.
Remove from heat; at once add 3 cups of the milk, cinnamon sticks, and vanilla bean.
Mixture will sputter.
Return pan to medium heat and stir until caramelized sugar is dissolved.
Cover and refrigerate until cold, at least 3 hours or until next day.
Remove cinnamon sticks and vanilla bean; rinse vanilla bean, let dry, and reserve for other uses.
Whip cream until it holds soft peaks.
Whip eggs with remaining sugar until about tripled in volume; then whisk egg mixture and half the cream into milk mixture.
For a less rich eggnog, add remaining 3 cups milk.
Pour into a 4- to 5-quart punch bowl, top with remaining whipped cream, and sprinkle with nutmeg.
If preparing ahead, whip only 1 cup of the cream; whisk into milk mixture along with eggs.
Cover and refrigerate for up to 2 days