1. Beat together egg, egg substitute and sugar.
2. Warm the milk until it steams, but does not boil. Very gradually beat the milk into the eggs.
3. Return mixture to the stove and cook over low heat, stirring constantly until thickened slightly and very steamy. Do not let the eggnog boil.
4. Stir in vanilla and chill thoroughly.
5. Stir in brandy. Pour into four glasses and sprinkle a touch of nutmeg on top of each serving.
Yields about four 3/4-cup servings.
6. Warm milk until it steams, but does not boil. Very gradually beat milk into eggs.
7. Return mixture to the stove and cook over low heat, stirring constantly until thickened slightly and very steamy. Do not let eggnog boil.
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