Comments on: Pumpkin Eggnog

By: Kaitlin @ I Can Cook That

Kaitlin @ I Can Cook That — Sat, 24 Nov 2018 04:27:38 +0000

In reply to Chelsea. Hi Chelsea, there isn’t an exact amount you need to add. Just begin with a very small amount of the hot liquid into the eggs while constantly whisking the eggs, then continue to gradually add more. To be abundantly safe you could add up to half of the hot liquid this way and then add it all back into the pot, whisking to combine. I hope this helps.

By: Chelsea

Chelsea — Sat, 24 Nov 2018 03:52:09 +0000

In reply to Chelsea. Scrambled not screamed. That would have been worse.

By: Chelsea

Chelsea — Sat, 24 Nov 2018 03:51:09 +0000

Can you add how much of the milk mixture to put into the eggs. I guessed and when I added it all back to the milk the eggs screamed. Just a waste of my time.

By: The Cranky Chef

The Cranky Chef — Sun, 18 Nov 2012 19:09:54 +0000

A must-try for this year! Two comments:
— Since an outbreak in 1991 (or ’92?) the PA Dept of Ag has required that all eggs sold in PA must come from vaccinated flocks, so the salmonella risk of commercially-produced eggs is quite low. Can’t speak to NJ.
— If you don’t warm the egg mixture by tempering, it’ll scramble when you add it to the hot stuff, no matter how vigorously you whisk. Think: Egg drop soup. This is true in general whenever making custards or sauces incorporating egg yolks.

By: aimee

aimee — Thu, 15 Nov 2012 19:02:10 +0000

mmmm mmmm mmm. homemade eggnog?! i love eggnog. and adding pumpkin pie to the mix sounds amazing. yum!

By: Kim Bultman

Kim Bultman — Thu, 15 Nov 2012 05:01:47 +0000

Kaitlin, I love old cookbooks, too, but I especially like your updated version of eggnog!

By: Grubarazzi

Grubarazzi — Fri, 09 Nov 2012 23:56:52 +0000

What deliciousness! Can’t wait to try this twist for the holidays.