Eggnog for those rare occaisions.
2 large eggs
1.5 cups sugar
1/2 teaspoon salt
4 pints milk
2 tablespoons vanilla extract
2 cups heavy whipping cream
In large heavy saucepan, beat the eggs, sugar, and salt with a whisk until blended.
Gradually stir in 2 pints of milk and cook over a low heat, stirring constantly, until the mixture thickens and coats the back of a spoon well, about 25 minutes (mixture should be about 170 F to 175 F. but do not boil or it will curdle).
Pour the custard into a large bowl; stir in the vanilla extract, 1 teaspoon ground nutmeg, and the remaining milk.
Cover and refrigerate until it is well chilled; about 3 hours.
Serve in small bowl, with mixer at medium speed, beat the whipping cream until soft peaks form.
Gently fold the whipped cream into custard mixture.
Pour eggnog into a chilled punch bowl; sprinkle with ground nutmeg.
This recipes makes about 16 cups or thirty-two 1/2 cup servings.
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