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Most unfortunately, this recipe got lost in the dark mysterious depths of our mail delivery system and we just found it.  It was created and contributed by  Brenda Jackson of Augusta, Georgia.    Brenda writes:

"This is tasty, rich and delicious. And it's safe from salmonella and Lactose-Free. Maybe someone else can try this with Egg-Beaters or with Vitamite to make it Vegie."

Thanks, Brenda.  Wish we had been able to provide it for the Christmas and the Year 2000 celebrations, but more holidays will come!

Lactose-free Eggnog

Pre-preparation:  Have a very large bowl with ice and water ready for the end of cooking time!

1 quart Lactaid 100 milk
6 eggs
dash salt
1/2 cup sugar
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
2 cups non-dairy whipped topping  (Note)
more ground nutmeg for garnish
bourbon whiskey (optional)

Heat milk in large pan.  Do not boil.  Beat eggs and salt in bowl. Gradually add sugar to the eggs while beating well. 

Gradually stir a quarter of the hot milk into eggs.  Then gradually add eggs to the hot milk in pan, stirring constantly.  Cook on medium heat, stirring constantly until mixture thickens (160 F).   Add 1/4 teaspoon nutmeg and 1 teaspoon vanilla extract.

Remove pan from heat and rapidly cool in ice water bath to prevent over-cooking.    Store in refrigerator.  

Before serving, stir in whipped topping, and bourbon and top with dash of nutmeg.

Note:   Eggs, while very nutritious, do have fat and cholesterol.  You can cut some of the fat in this recipe by using reduced fat or lite whipped topping.

Do you like eggs?   Here's some pros, cons and questions about two new types of eggs, and some warnings about eggs and eggnog in Eggs and Old Wives' Tales.


The Sneaky Kitchen
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