Ingredients
3cups1% milk
1vanilla bean
2largeeggs
⅓cupsugar
1tspcornstarch
nutmeg,freshly grated, to garnish
spiced rum,or bourbon, optional, extra points
Preparation
Heat 2-½ cups of milk in a medium saucepan.
Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and pod to the saucepan, and simmer over medium heat.
In a large bowl, whisk the eggs, sugar, and cornstarch until it turns light yellow.
Temper the eggs by gradually pouring the hot milk mixture, about 1 cup at a time, into the egg mixture, whisking constantly (this is important, otherwise, you’ll make scrambled eggs).
Pour the mixture back into the pan.
Place over medium heat and stir constantly with a wooden spoon until the eggnog begins to thicken, in about 6 to 7 minutes.
Remove from the heat and immediately stir in the remaining ½ cup milk to stop the cooking.
Remove the vanilla pod, let it cool, and transfer to a pitcher. Chill until ready to serve.
Spike the eggnog with liquor, if desired, and garnish with nutmeg.
