Holiday Eggnog
Source of Recipe
Aunt Saunny
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 orwhipping 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. Yields: about 16 cups.
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