Low Fat Eggnog Recipe

Heat 2-½ cups of milk in a medium saucepan.

Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and pod to the saucepan, and simmer over medium heat.

In a large bowl, whisk the eggs, sugar, and cornstarch until it turns light yellow.

Temper the eggs by gradually pouring the hot milk mixture, about 1 cup at a time, into the egg mixture, whisking constantly (this is important, otherwise, you’ll make scrambled eggs).

Pour the mixture back into the pan.

Place over medium heat and stir constantly with a wooden spoon until the eggnog begins to thicken, in about 6 to 7 minutes.

Remove from the heat and immediately stir in the remaining ½ cup milk to stop the cooking.

Remove the vanilla pod, let it cool, and transfer to a pitcher. Chill until ready to serve.

Spike the eggnog with liquor, if desired, and garnish with nutmeg.