Caramel eggnog

 

     For the holiday spirit or outside after a day skiing or simply in a cold winter night, add dark rum or bourbon.

Makes 10 servings

• 1 cup sugar
• 2 tablespoons plus ¼ cup water
• ½ teaspoon lemon juice
• 6 eggs
• 4 cup lowfat milk
• ½ teaspoon vanilla
• Pinch of each nutmeg and salt
• ¾ cup heavy cream
• 2 tablespoons almond or hazelnut-flavored liqueur
• 1 tablespoon icing sugar
• Grated nutmeg and sliced almonds, for garnish

1. Combine sugar, the 2 tablespoons water and the lemon juice in medium-size saucepan ; place remaining ¼ cup water near the stove.
2. Bring sugar mixture to boiling over medium heat ; cook 5 minutesor until dark amber in color and remove from heat.
3. Gradually and carefully add water to sugar mixture, it may spatter ; stir until caramel is dissolved.
4. Whisk together eggs and milk in a bowl ; stir in carame mixture and cook over medium-low heat for about 12 to 15 minutes or until mixture thickens and coats back of a spoon.
5. Immediately strain into clean bowl ; stir in vanilla, nutmeg and salt.
6. Refrigerate, covered, until chilled.
7. Just before serving, beat together cream, liqueur and icing sugar in small bowl until soft peaks form.
8. Pour chilled eggnog into serving bowl ; fold in whipped cream with a whisk.
9. Sprinkle grated nutmeg and almonds on top.

BON APPÉTIT