Guilt-Free Eggnog

Serves 10

What you need:
6 cups 1% milk
1/8 teaspoon freshly grated nutmeg
2 large eggs
2/3 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 cup brandy, bourbon or rum
2 teaspoons vanilla extract
1/4 cup light whipping cream

What you do:

1. Bring milk and nutmeg to a simmer in a heavy medium saucepan over low heat, stirring occasionally.
2. Whisk eggs, sugar, flour and salt in a large bowl until smooth. Whisking constantly, gradually add hot milk; return mixture to saucepan.
3. Cook the eggnog over very low heat, stirring constantly, until thick enough to coat the back of the spoon, 10 to 15 minutes. (Temperature must reach 160°F; do not let eggnog come to a simmer.) Remove from the heat and pour through a fine-meshed sieve into a bowl.
4. Whisk in brandy (or bourbon or rum) and vanilla. Place a piece of plastic wrap directly on the surface of the eggnog and refrigerate until chilled, for at least 8 hours or overnight.
5. Just before serving, add cream to eggnog. Ladle into cups and serve garnished with more grated nutmeg.

Per serving
Calories: 142
Carbohydrates: 19g
Fat: 4g
Saturated Fat: 2g
Monounsaturated Fat: 1g
Protein: 6g
Cholesterol: 48mg
Dietary Fiber: 0g
Potassium: 19mg
Sodium: 127mg
Nutrition Note: Traditional Eggnog 300 calories, 20 grams fat (11 grams saturated) EW Eggnog 142 calories, 4 grams fat (2 grams saturated)