Low Fat Eggnog Recipe

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Amna Iqbal from Karachi
  1. 2 cups nonfat milk
  2. 2 large strips orange and/or lemon zest
  3. 1 vanilla bean
  4. 2 large eggs plus 1 egg yolk
  5. 1/3 cup sugar
  6. 1 teaspoon cornstarch
  7. White rum or bourbon (optional)
  8. Freshly grated nutmeg, for garnish
  • Combine 1 1/2 cups milk and the citrus zest in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and bring to a simmer over medium heat. Meanwhile, whisk the eggs, egg yolk, sugar and cornstarch in a medium bowl until light yellow.
  • Gradually pour the hot milk mixture into the egg mixture, whisking constantly, then pour back into the pan. Place over medium heat and stir constantly with a wooden spoon in a figure-eight motion until the eggnog begins to thicken, about 8 minutes.
  • Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. Transfer the eggnog to a large bowl and place over a larger bowl of ice to cool, then chill until ready to serve.
  • Remove the zest and vanilla pod. Spike the eggnog with liquor, if desired, and garnish with nutmeg.
  • Low Fat Eggnog is ready to serve.
  • Prep Time: 20 min
  • Servings: 8
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