Captain Ezra Nye House
Bed and Breakfast

Sandwich, Massachusetts

Specialty Recipe

Heritage Recipe

Creamy, Rich Eggnog

My mother served this with a small pitcher of rum, using it "to taste" or without. My mother was born in Arizona, named after the state, but called Zona, moved to Texas as a baby, and later to New Mexico where she lived until her death.

I call this "creamy, rich," but it only appears and tastes that way. Only 1/4 to 1/2 pint whipping cream is used. The egg whites, beaten stiff, make it seem rich. ...former innkeeper, Elaine Dickson

Ingredients

2 quarts whole milk

1 cup sugar

1/3 cup flour

4 eggs, separated

2 teaspoons vanilla

nutmeg

1 teaspoon sugar per egg

1/4 to 1/2 pint whipping cream

With whisk, blend sugar and flour in a large sauce pan. Add milk gradually, whisking to combine. Cook on medium heat, whisking constantly, to boiling. Boil one minute, stirring. Remove from heat. Whisk egg yolks thoroughly in a small bowl, then pour some of the hot milk mixture in and combine. Return milk mixture to the stove, and add egg mixture, whisking constantly. Cook until it comes to a boil, and let boil for one minute.

Remove from heat and cool.

Beat egg whites until stiff, adding 1 teaspoon sugar per egg. Add eggnog. The eggnog is like a custard, it's so thick.

Chill. When ready to serve, add whipping cream and sprinkle with nutmeg.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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