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Hazelnut Eggnog
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Cooked like a custard sauce, this eggnog has the thick, rich consistency of the store-bought variety.
6 eggs
1/4 cup granular sugar substitute
1/2 cup Atkins Sugar Free Hazelnut Syrup
1-1/2 cups heavy cream
2 cups water
1 teaspoon vanilla extract
In a large saucepan, beat together eggs and sugar substitute. In a mixing bowl, mix hazelnut syrup, cream and water; stir 2 cups of this mixture into the egg mixture.
Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon (160° F). Remove from heat; stir in remaining 2 cups cream mixture and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight.
Servings: 8
Carbohydrates: 2.5 grams
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