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Cooked by: Chef / Holiday: Christmas / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: In large saucepan, beat together eggs, sugar and salt, if desired. Stir in
2 cups of the milk. Cook over low heat, stirring constantly, until mixture
is thick enough to coat a metal spoon with a thin film and reaches at
least 1600F. Remove from heat.
Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until
thoroughly chilled, several hours orovernight. Just before serving, pour
into bowl or pitcher. Garnish or add stir-ins, if desired. 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, if desired, until thoroughly blended. Set aside. In l-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 with a
thin film and reaches at least 1600F, about 5 to 6 minutes. Stir in
remaining 2 cups milk and vanilla. Continue as above.
GARNISHES AND STIR-INS:
Choose 1 or several:
Chocolate curls Maraschino cherries
Cinnamon sticks Orange slices
Extracts or flavorings Peppermint sticks or candy canes
Flavored brandy or liqueur Plain brandy, rum or whiskey
Fruit juice or nectar Sherbet or ice cream
Ground nutmeg Whipping cream, whipped
Source:
"California Egg Commission"
S(Internet Address):
"http://www.eggcom.com"
Yield:
"1 1/2 quarts"
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