theHword.com

The invisible holiday enemy is bacteria.  You can’t see, taste, or smell bacteria, but it can be on or in food and multiply rapidly in moist, warm conditions. Warm conditions are temperatures between 41*F and 141*F.  What temperature is your home?  Yes, right in the middle of the temperature danger zone. Eggs are especially dangerous during the holiday season.  Below is a great eggnog recipe, you can serve with confidence.

Holiday Eggnog

• 1 quart of 2 % milk
• 6 eggs
• ¼ teaspoon salt
• ½ cup sugar
• 1 teaspoon vanilla
• 1 cup whipping cream, whipped
• ground nutmeg

Directions:

1. Heat milk in large saucepan until hot (do not boil or scald).
2. While milk is heating, beat together eggs and salt in a large bowl, gradually adding the sugar.
3. Gradually add the hot milk mixture to the egg mixture while continually stirring.
4. Transfer the mixture back to the large saucepan and cook on medium-low heat.  Stir constantly with a whisk until the mixture thickens and just coasts a spoon.  The food thermometer should register 160|*F.  Stir in the vanilla.
5. Cool quickly by setting pan in a bowl of ice or cold water and stirring for about 10 minutes.
6. Cover and refrigerate until thoroughly chill\, several hours or overnight.
7. Pour into a bowl or pitcher.
8. Fold in whipped cream.
9. Then dust with ground nutmeg.

Note:  A dash of rum won’t make it safe!

Calories: 135 per ½ cup
Cholesterol: 120mg. per ½ cup
Yields: 2 quarts

A luscious creamy custard pie is a perfect present or holiday treat. Try one of these two options when making a homemade custard/cream pie.

Option #1:
Cook the egg mixture for custard or cream pie filling on the stovetop to 160*F.  Then follow the recipe’s directions.

Option #2:
If baked in a pie shell from scratch, be sure the filling reaches 160*F.

If you are not serving cream pies right away, refrigerate them.

Food Safety Notes:

• Bacteria can multiply quickly in moist desserts that contain dairy products.
• The 2 hour rule:  Don’t leave perishables out at room temperature for more than 2 hours. People eat a variety of foods, some of which may contain uncooked or lightly-cooked eggs.  But even grade A eggs with clean, uncracked shells can be contaminated with salmonella Enteritidis bacteria.  That is why it is important to cook eggs thoroughly to kill any bacteria that may be present

About the author: Suzie Brown

Sue Brown served as UNL Extension Educator for 37 years in Adams County. Her area of emphasis was food safety, nutrition, community development and clothing and textiles. She enjoyed serving the public with information for daily living and use. She continues to be active in the community.