Eggnog

EGGNOG - light
This is an egg (cooked) eggnog which I like better because the pudding ones don't seem as good later. It was adapted from a cooking light recipe

3 1/2 C milk
1/2 cup sweetened condensed milk
1 Tbsp flour
1/4 tsp nutmeg
2 egg yolks
1 tsp vanilla extract
1/2 tsp rum extract

Combine both milks, flour and nutmeg in a saucepan and bring to a boil stirring constantly. Put the egg yolks in a bowl. Whisk 1 C of the boiling mixture into the egg yolks gradually. Add egg yolk mixture into the saucepan and cook for 1-2 more minutes or until slightly thickened. Remove from heat and add vanilla and rum extract. Cool in refrigerator for at least 4 hours. Carefull because this can form a skin on the top while cooling.

You can add more or less nutmeg and rum extract. I usually just do it by taste. You can use fat free sweetened condensed milk and lowfat milk and still tastes good.