PART OF:ÌýNUTRITION SERVICES FOR CANCER PATIENTSÌý>ÌýALL RECIPES
This recipe is cooked so it's safe with regard to Salmonella. You can choose either the lower fat version, or the full high-fat calorie one. Please check with your doctor regarding adding alcohol, which is tough on your liver like the chemo drugs are.
Serves:Ìý 12 (½ cup servings)
Per Serving:Ìý (Low fat version) 135 calories, 4g fat, 2g saturated fat, 5g protein, 120mg sodium, 18g carbs, 0g fiber, 46mh cholesterol
NOTE: ÌýFor LMD, eliminate alcohol. For lactose-free diet, choose lactose-free milk. Substitutions can be made: an extract in place of alcohol, Lactaid milk in place of regular milk, etc.
Ingredients:
6 cups lowfat milk
2 large eggs
2 Tbsp all-purpose flour
2 tsp vanilla extract
2 tsp (or to taste) rum or brandy extractÌýor ¼Ìýcup brandy, bourbon or rum
â…›Ìýtsp freshly grated nutmeg
â…”Ìýcup sugar
¼Ìýtsp salt
¼Ìýcup light whipping cream
Ground cinnamon (optional), for garnish
Cooking Directions:
- In a heavy medium sized saucepan, bring milk and nutmeg to a simmer over low heat, stirring occasionally.
- In a large bowl, whisk eggs, sugar, flour and salt until smooth.Ìý Whisking constantly, gradually add hot milk; return mixture to saucepan.
- Cook eggnog over very low heat, stirring constantly, until thick enough to coat the back of the spoon, 10-15 minutes. (Temperature must reach 160°F, do not let eggnog come to a simmer)Ìý Remove from heat and pour through a fine-meshed sieve into a bowl.
- Whisk in extracts.Ìý Place a piece of plastic wrap directly on the surface of the eggnog and refrigerate until chilled, for at least 8 hours or overnight.Ìý(The eggnog will keep, covered, in the refrigerator for up to 2 days.)
- Just before serving, add cream to eggnog.Ìý Ladle into cups and serve garnished with more grated nutmeg or cinnamon.
Recipe from:Ìý, Nov/Dec 1998