Eggnog (Cooked)

• 6 large eggs, separate yolks and whites (set whites aside)
• 12 cup sugar
• 2 cups milk
• 1 teaspoon vanilla
• 1 cup half-and-half
• 1 cup heavy cream
• 14 teaspoon nutmeg (freshly grated if possible)
• 14 teaspoon salt
• 4 tablespoons sugar
• 14 cup dark rum (optional)
• 14 cup cream sherry (optional)

1. Cook the egg yolks, sugar, vanilla and milk in a double boiler until thickened and light lemon colored.
2. Remove from heat and place in an ice bath, stirring until cold.
3. Add the half and half and heavy cream.
4. Heat the egg whites, salt and sugar over a pot of boiling water, stirring constantly, until 140F.
5. Remove and beat with a whisk or mixer until stiff peaks form.
6. Fold this"meringue" into the egg/cream mixture.
7. Chill for one hour before serving.
8. Sprinkle with nutmeg before serving.
9. Optional: Add 1/4 cup dark rum and 1/4 cup cream sherry to the eggnog and stir well.

eggs, sugar, milk, vanilla, heavy cream, nutmeg, salt, sugar, dark rum, cream sherry

Taken from www.food.com/recipe/eggnog-cooked-28925 (may not work)