Holiday Eggnog
12 large eggs 1 1/4 cups granulated sugar
1/2 teaspoon salt 2 quarts milk 1 cup dark rum 2 tablespoons vanilla extract 1 teaspoon ground
nutmeg 1 cup heavy or whipping cream
In a heavy 4-quart saucepan with wire whisk, beat eggs, sugar, and salt until blended. Gradually
stir in 1 quart milk and cook over low heat, stirring constantly or until custard thickens and coats
the back of a spoon well - about 25 minutes. Mixture should be about 160 degrees F, but do not boil
or it will curdle. Pour custard into a large bowl; stir in rum, vanilla extract, ground nutmeg, and
remaining milk. Cover and refrigerate until well chilled, at least 3 hours. To serve, in small bowl,
with mixer at medium speed, beat heavy or whipping cream until soft peaks form. With wire whisk,
gently fold whipped cream into custard mixture. Pour eggnog into chilled 5-quart punch bowl;
sprinkle with nutmeg for garnish. Makes about 16 cups.
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