Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Sugar 1 c Cream, light
1/8 c Flour 1/2 ts Extract, vanilla
1/16 ts Salt 1/16 ts Nutmeg, ground
4 ea Egg yolks 3/4 c Whiskey; optional
3 c Milk

Mix sugar, flour, and salt in heavy 6-qt saucepan. Add egg yolks and
mix well. Using wire whisk, stir egg mixture and slowly pour in milk
and cream. Cook over low heat, stirring constantly, until custard is
thickened and just coats the back of a wooden spoon. Remove from heat
and let cool. The custard will thicken as it cools. When cold, stir
in vanilla, nutmeg, and whiskey.

Sylvia's notes: This is another of those recipes that are written for
chefs with dozens of apprentices floating around to do the tedious
work. Stir constantly over low heat, indeed! I used medium-high
heat, and it STILL took 25 minutes of stirring constantly. It is a
nice thick eggnog, but I'm not wild about the subtle but detectable
floury taste. I'll hold onto this until I have a tested eggnog recipe
that I like better, and then it'll be history.

Nutritional information: 330 calories, 7 gm protein, 20 gm fat, 33 gm
carbohydrate, 101 mg sodium, 203 mg cholesterol.

From the Houston _Chronicle_.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005, Internet
sylvia.steiger#lunatic.com

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