Eggnog

Ingredients

• 12 large eggs
• 1 1/2 cups sugar
• 1/2 tsp. salt
• 2 quarts milk
• 1 cup brandy (optional)
• 2 tbsp. vanilla extract
• Ground nutmeg
• 2 cups heavy or whipping cream

Directions

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.