Recipe of Macsween Haggis How To Cook

Cooked Eggnog

Once cooked, remove the haggis from the water, place on a serving dish and let rest for 5 minutes before cutting it open with scissors or a knife.

Recipe Summary Cooked Eggnog

This is a rich and creamy eggnog that is an alternative to traditional eggnog, because the eggs are cooked. When served chilled and topped with a dollop of whipped cream and a sprinkling of nutmeg and cinnamon, it is a sure bet that it will be a hit at your next Christmas party.

Ingredients | Macsween Haggis How To Cook

12 eggs

½ cup white sugar

2 quarts milk

2 teaspoons vanilla extract

¼ teaspoon ground nutmeg

Directions

Place the eggs and sugar into a pan, and whisk until light colored and frothy. Whisk in 2 cups of milk until thoroughly blended. Place the pan over medium heat, continuing to stir until the mixture thickens, and coats the back of a wooden spoon, about 5 minutes. Remove from the heat, and allow to stand 5 minutes.

Stir in the remaining 6 cups of milk, vanilla extract, and nutmeg. Refrigerate at least 2 hours to cool thoroughly before serving.

Info | Macsween Haggis How To Cook

prep: 15 mins cook: 10 mins additional: 2 hrs 5 mins total: 2 hrs 30 mins Servings: 12 Yield: 1 punch bowl

TAG : Cooked Eggnog

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