The Organization  MEF Directors & Staff  Profiling Farmers  Supply Management: A Short History  Becoming an Egg Farmer  Unregistered Egg Farmer  Registered Egg Farmer  Farm to Table  Making the Grade  Care & Quality  Specialty Egg Products  Egg Prices  Quota Exchange  Video  Photo Gallery  Brochure  Commonly Asked Questions  Resources  Healthy Living  Egg Nutrition  Nutrition Video  Recipe Collection  Recipe Booklets  Food Handling  Egg Nutrition  Egg Cookery  Buying Eggs  Egg Allergies  Types of Eggs  Processed Eggs   Select Appetizers Breakfast, Brunch & Main Entrées Desserts Kid-Friendly Learn How to Make It! Downloadable Recipe Booklets    Recipes Recipe Collection Breakfast, Brunch & Main Entrées Holiday Eggnog Click photo to enlarge. Ingredients: 6 large eggs 1/2 cup (125 mL) sugar 4 cups (1 L) milk 2 tsp (10 mL) vanilla extract 1/2 cup (125 mL) brandy (optional) 2 cups (500 mL) whipping cream Ground nutmeg   Instructions: In a large heavy saucepan, beat eggs and sugar until well blended. Gradually stir in milk. Cook over medium-low heat, stirring constantly, until mixture is thick enough to coat a spoon, about 25 minutes. Pour custard into a large bowl. Stir in vanilla and brandy. Chill bowl in ice water for a few minutes, stirring occasionally. Cover and refrigerate at least 3 hours or overnight. To serve, beat whipping cream until soft peaks form. Gently fold whipped cream into custard. Sprinkle lightly with nutmeg. Either keep eggnog refrigerated or place bowl on a bed of ice. Serve within 2 hours. Makes 16 - 1/2 cup (125 mL) servings.
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