*** This recipe was originally posted on The Good Egg blog in December, 2008.
For custard-lovers everywhere, this is one of my favourite Christmas recipes. Normally, eggnog has lots of fat in it, but this version is much lighter. Imagine how impressed your family will be when you serve them homemade eggnog!
1 1/2 c. sugar
1/4 c. all-purpose flour
Pinch of salt
4 extra-large eggs + 2 egg whites
8 c. skim or 1% milk, hot
2 t. pure vanilla extract
Pinch freshly grated nutmeg
1/2 c. dark rum (Alan swears by Mount Gay rum), optional
1. Whisk the sugar, flour and salt together in a large pot. Add eggs and egg whites; combine thoroughly. Gradually whisk in hot milk. Cook over low heat for 15 minutes or until the custard has thickened enough to coat a spoon. Remove from heat and strain into a large bowl. Cover and refrigerate until chilled, at least 2 hours or overnight.
2. Before serving, stir in the vanilla, nutmeg and rum, if using. Pour 2 cups of custard into a blender, add 2 cups of ice cubes and blend until frothy. Repeat with remaining custard. Serve immediately.