Cooked Eggnog Recipe - Low Carb & Healthy

Low carb recipe for Cooked Eggnog which belongs to the Beverages recipe category.

Ingredients Needed

1. 2 cups (475 ml) half-and-half
2. 1 cup (240 ml) heavy cream
3. cup (6 g) Splenda 1 teaspoon vanilla extract
4. teaspoon salt
5. 6 eggs
6. 1 cup (240 ml) water
7. Pinch of nutmeg

Cooking Instructions

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!

Serving Yield

About 6 servings of 1 cup (240 ml)

Nutrition Information

Each with 5 grams of carbohydrates, a trace of fiber, and 9 grams of protein.