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About 4 hours before serving or
early in day:
- In heavy 4 quart saucepan with wire
whisk, beat eggs, sugar, and salt until blended.
- Gradually stir in a quart of milk
and cook over low heat, stirring constantly until mixture thickens
and coats the back of a spoon (this takes about 25 minutes).
- Pour custard in a large bowl; stir
in brandy, vanilla, l teaspoon ground nutmeg, and second quart of
milk.
- Cover and refrigerate until well
chilled, about 3 hours.
- When ready to serve beat whipping
cream in a small bowl until soft peaks form (mixer at medium speed).
- With wire whisk, gently fold whipped
cream into custard mixture.
- Pour eggnog into chilled 5 quart
punch bowl
- sprinkle with nutmeg.
- Makes 16 cups or 32 (1/2 cup) servings.
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