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Cooked Custard Eggnog

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Cooked Custard Eggnog


1 qt. milk

1/4 teaspoon ground nutmeg

6 eggs

(Continued Below)

1 teaspoon vanilla extract

Dash of salt

1 cup whipping cream, whipped

1/2 cup sugar

Ground nutmeg


Heat milk in a large saucepan; do not boil. Beat eggs and salt in a large bowl. Gradually stir about 1/4 cup of hot milk into egg mixture; add to remaining hot milk, stirring constantly. Cook over medium heat, stirring constantly, until mixture thickens and reaches 160 F. Stir in 1/4 teaspoon nutmeg and vanilla. Set saucepan in large pan of ice for 10 minutes to rapidly cool mixture. Cover and refrigerate up to 48 hours. When ready to serve, fold in whipped cream and top with nutmeg. Yeild: 7 cups.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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