how do you fix homemade eggnog?

Question

could you pleasewrite it down to tell me how to fix it?

Answer 1

HOMEMADE EGGNOG:
12 eggs
1-1/2 cups sugar
1/2 teaspoon salt
2 quarts milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
Additional nutmeg, optional
In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes. Pour into a large heat proof bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. When ready to serve, beat cream in a mixing bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired. Yield: 3-1/2 quarts. Editor's Note: Eggnog may be stored, covered, in the refrigerator for several days. Whisk before serving.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=3630&r_d=y

Answer 2

Here you go and there are more at Epicurious.com:
EGGNOG JARECKY
4 cups half-and-half
1 cup heavy cream
3/4 cup sugar
7 extra-large egg yolks
1 tablespoon vanilla
Freshly grated nutmeg to taste
About 1 cup milk to thin eggnog

Accompaniment if desired: dark rum or brandy
In a 4- to 5-quart heavy saucepan with an electric mixer beat together half-and-half, cream, sugar, and yolks until combined well. Cook mixture over moderate heat, continuing to beat, until slightly thickened and a thermometer registers 170°F, about 7 to 10 minutes, and remove pan from heat. Continue to beat mixture until slightly cooled and stir in vanilla and nutmeg. Transfer eggnog to a bowl and chill, covered, at least 8 hours and up to 2 days.

Just before serving, thin eggnog with milk to desired consistency.


Makes 7 Cups

Answer 3

I tried it once, and it was gross. I would suggest just buying some. You actually have to cook the eggs, and mine looked like scambled eggs. It was just gross.

Answer 4

Low Carb Eggnog
Ingredients:
1/2 cup plus 2 Tablespoons Splenda
2 eggs, separated
1/4 teaspoon salt
2 cups heavy cream
2 cups water
1 teaspoon vanilla extract
Brandy or rum flavoring to taste
1/2 cup whipping cream, whipped with sweetener of choice
Ground nutmeg and/or mace
Directions:
Beat 1/2 cup Splenda and egg yolks together. Add salt, stir in 2 cups cream and 2 cups water. Cook over medium heat, stirring constantly, until mixture coats a spoon. Remove from heat and allow to cool. Beat egg whites until foamy then gradually add remaining Splenda, beating to soft peaks. Add to cooked (but not boiled!) mixture and blend thoroughly. Add vanilla and flavoring(s). Chill thoroughly until ready to serve.
Garnish with dallops of whipped cream and nutmeg.
Enjoy!


Eggnog Latte
Ingredients:
1/2 cup eggnog (make your own or get it from the grocery)
1/4 cup whole milk (or whatever you prefer)
1 shot of espresso
Pinch of ground nutmeg
Directions:
Combine cold eggnog with cold milk.
With espresso machine steam the eggnog/milk mixture until the temperature reaches 145 F.
Make shot of espresso and pour into mug.
Fill mug with steamed eggnog and milk. Top the drink with foamed eggnog/milk mixture.
Garnish with a sprinkle of ground nutmeg

Egg Nog Recipies

1 quart milk
1 cup superfine or confectioners' sugar
1 vanilla bean, split in half lengthwise and seeds scraped out
12 large eggs*, separated
2 cups heavy cream
2 cups bourbon
1 cup brandy
Freshly grated nutmeg, for garnish
Chocolate shavings, for garnish

In a large saucepan, combine the milk, 1/2 cup of the sugar, and vanilla bean and seeds and bring to a gentle boil. Remove from the heat.
In a medium bowl, beat the yolks until pale yellow and thick, 2 to 3 minutes. Slowly pour in 1 cup of the hot milk, whisking constantly. Pour the egg yolk mixture into the saucepan with the hot milk, whisking. Cook over medium heat, stirring constantly with a heavy wooden spoon, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 4 hours or overnight.
In a large bowl, beat the egg whites with an electric mixer until soft peaks start to form. Slowly add 1/4 cup of the sugar and beat until stiff peaks form.
In a large bowl with clean beaters, beat the cream until thick and frothy. Add the remaining 1/4 cup sugar and beat to soft peaks.
In a large punch bowl, combine the chilled egg yolk mixture and the bourbon and brandy. Fold in the sweetened whipped cream, then the egg whites. Refrigerate until chilled, 30 minutes to 1 hour.


To serve, sprinkle nutmeg over the top and garnish with chocolate shavings. Serve chilled.
IF you dont have vanilla bean use ,Vanilla extract-2 teaspoons
I love it ,use the kind of liquor you like -lol-edi
*RAW EGG WARNING -Caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or white and the shell


SUGAR FREE EGGNOG

2 1/2 c. skim milk
2 eggs, separated
3 pkg. Sweet n Low
1 tsp. vanilla extract
1/4 tsp. nutmeg
1/8 tsp. salt

Combine milk, egg yolks, Sweet n Low, vanilla, nutmeg and salt in bowl. Beat well with rotary beater. Chill. Before serving, beat egg whites until soft peaks form; fold into eggnog. Sprinkle with additional nutmeg.

You can even make eggnog without eggs! A bit of tofu and soymilk work just as well.
INGREDIENTS:
21 oz extra-firm silken tofu
2 cups soymilk
2/3 cup light brown sugar
1/4 tsp salt
1 cup cold water
1 cup rum or brandy
4 1/2 tsp vanilla extract
20 ice cubes
Nutmeg
PREPARATION:
Crumble the tofu and blend with soymilk, sugar and salt. Blend until smooth. Pour into mixing bowl, and whisk in water, rum and vanilla. Cover and refrigerate. To serve, blend half of mixture with 10 ice cubes until frothy.
Source(s):
DC


4 eggs, separated and at room temperature

1/3 cup sugar, plus 1 tbsp

pinch salt

1 tsp nutmeg

2 cups milk

1 cup heavy cream

Beat egg yolks with 1/3 cup sugar and salt in a large bowl until light colored and sugar is dissolved. Beat in nutmeg, brandy, milk and cream. In a separate bowl, beat egg whites to soft peaks, slowly adding the remaining tablespoon of sugar once the eggs are foamy. Fold the egg whites into the yolk mixture, transfer to a pitcher and refrigerate until cold.

Stir before serving and garnish with more nutmeg.

Makes 6-8 servings

Answer 5

go to allrecipes.com!