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Ingredients
Directions
- Eggnog is essentially a dessert sauce called creme anglaise. The addition of flour to this recipe is unorthodox but it enables you to boil the sauce without curdling it.
- HEAT Lowfat milk, CREAM AND SUGAR in a saucepan and bring just to a boil. (Don't stir-leaving the sugar on the bottom of the pot will prevent the lowfat milk from scorching.) Beat the egg yolks and flour together with a wire whisk. Add in about a c. of the warm lowfat milk mix to the yolks and whisk to blend. Then whisk the yolk mix into the mix in the saucepan. Bring to a boil, stirring constantly. Boil gently for 10 seconds, then remove from heat and strain into a bowl, discarding the flour lumps. Refrigerateand serve with rum, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 6 servings | |
| Calories 306 | |
| Calories from Fat 137 | 45% |
| Total Fat 15.6g | 20% |
| Saturated Fat 9.73g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 51mg | 2% |
| Potassium 154mg | 4% |
| Total Carbs 39.49g | 11% |
| Dietary Fiber 0.0g | 0% |
| Sugars 37.58g | 25% |
| Protein 3.7g | 6% |
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