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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Puerto Rican

• Dietary Style

• Source

  All Recipes

| 1. Combine the coconut milk and the sugar in a saucepan and scald over medium heat. | 2. Beat the egg yolks with the vanilla. Beat in 1/2 cup of the scalded mixture into the egg yolks. Then whisk all the egg yolk mixture into the scalded mixture. Stirring mixture constantly, cook over low heat until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon. DO NOT BOIL. | 3. Strain the eggnog into a bowl. Stir in the rum and let cool to room temperature. Place plastic wrap on the surface and refrigerate until well chilled. Once chilled serve with nutmeg sprinkled on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut milk	4	cups		2208.0	53.184	21.984	228.864
white sugar	6	tablespoons		292.572	75.5849	0.0	0.0
egg yolk	8			437.92	4.8824	21.5696	36.0944
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
dark rum	8	tablespoons		-	-	-	-
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.