CLASSIC COOKED EGG NOG

Instructions

1. 1

   thick enough to coat a metal spoon with a thin film and reaches at least 160°F.

2. 2

   Remove from heat.

3. 3

   Stir in remaining 2 cups milk and vanilla.

4. 4

   Cover and refrigerate until thoroughly chilled, several hours or overnight.

5. 5

   Just before serving, pour into bowl or pitcher.

6. 6

   Garnish or add stir-ins, if desired.

7. 7

   Serve immediately. *For faster preparation heat milk until very warm before stirring milk into eggs and sugar.

8. 8

   MICROWAVE: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended.

9. 9

   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.

10. 10

    Stir into egg mixture.

11. 11

    Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F, about 5 to 6 minutes.

12. 12

    Stir in remaining 2 cups milk and vanilla.

13. 13

    Continue as above.