Classic Cooked Eggnog

• eggs↗6
• cup sugar↗1⁄4
• teaspoon salt (optional)↗1⁄4
• quart milk, divided↗1
• teaspoon vanilla↗1

Step-by-step instructions

1. 1

   In large saucepan, beat together eggs, sugar and salt, if desired.

2. 2

   Stir in 2 cups of the milk.

3. 3

   Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F.

4. 4

   Remove from heat.

5. 5

   Stir in remaining 2 cups milk and vanilla.

6. 6

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

7. 7

   Just before serving, pour into bowl or pitcher.

8. 8

   Garnish or add stir‑ins, if desired.

9. 9

   Serve immediately.

10. 10

    *Forfaster preparation heat milk until very warm before stirring milk into eggs and sugar.

11. 11

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

12. 12

    Set aside.

13. 13

    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.

14. 14

    Stir into egg mixture.

15. 15

    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.

16. 16

    Stir in remaining 2 cups milk and vanilla.

17. 17

    Continue as above.