Cooked Eggnog Recipe - Low Carb & Healthy
Low carb recipe for Cooked Eggnog which belongs to the Beverages recipe category.
- 2 cups (475 ml) half-and-half
- 1 cup (240 ml) heavy cream
- cup (6 g) Splenda 1 teaspoon vanilla extract
- teaspoon salt
- 6 eggs
- 1 cup (240 ml) water
- Pinch of nutmeg
In a big glass measuring cup, combine the half-and-half and cream.
Microwave it at 70 percent power for 3 to 4 minutes or until it's very warm through but not boiling.
(This is simply a time-saver and is not essential; if you prefer, you can simply heat the half-and-half and cream over a low flame in the saucepan you'll use to finish the recipe.
) After microwaving, pour the half-and-half mixture into a heavy-bottomed saucepan and whisk in the Splenda, vanilla, salt, and eggs.
Turn the burner to lowest heat (if you have a heat diffuser or a double boiler, this would be a good time to use it) and stand there and stir your eggnog constantly until it's thick enough to coat a metal spoon with a thin film.
This will, I'm sorry to say, take at least 5 minutes and maybe as many as 20.
Stir in the water and chill.
Sprinkle a little nutmeg on each serving and feel free to spike this, if you like!
About 6 servings of 1 cup (240 ml)
Each with 5 grams of carbohydrates, a trace of fiber, and 9 grams of protein.