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Custard Eggnog

Source of Recipe

"Nana" to Bubbe & Alex

1 quart milk
6 eggs
dash salt
1/2 cup sugar
1/4 tsp. nutmeg
1 tsp. vanilla
ice
1 cup cream, whipped


Heat milk in medium saucepan (do not boil).

Beat eggs and salt, gradually add sugar. Gradually add 1 cup hot milk,
then add to remaining hot milk, stirring constantly.

Cook over medium-low heat, stirring constantly, until thickened and
about 160°. Add nutmeg and vanilla.

Set saucepan in ice to cool rapidly, about 10 minutes. Cover and
refrigerate up to 48 hours.

To serve, fold in whipped cream. Garnish with nutmeg.