Holiday Eggnog

• 12 large eggs
• 1 14 cups sugar
• 12 teaspoon salt
• 2 quarts milk
• 1 cup dark rum (optional)
• 2 tablespoons vanilla extract
• 1 teaspoon ground nutmeg, plus
• additional ground nutmeg, for sprinkling
• 1 cup heavy cream or 1 cup whipping cream

1. In heavy 4-quart saucepan, with wire whisk, beat eggs, sugar, and salt until blended.
2. Gradually stir in 1 quart milk and cook over low heat, stirring constantly, until custard thickens and coats the back of a spoon (temperature on thermometer should reach 1603F), about 25 minutes.
3. (Do not boil, or mixture will curdle).
4. Pour custard into large bowl; stir in remaining 1 quart milk, rum if using, vanilla, and 1 teaspoon nutmeg.
5. Cover and refrigerate until chilled, at least 3 hours or up to 1 day.
6. To serve, in small bowl, with mixer at medium speed, beat cream until soft peaks for.
7. With wire whisk, gently fold whipped cream into custard mixture.
8. Pour eggnog into chilled 5-quart punch bowl; sprinkle with nutmeg.

eggs, sugar, salt, milk, dark rum, vanilla, ground nutmeg, additional ground nutmeg, heavy cream

Taken from www.food.com/recipe/holiday-eggnog-110000 (may not work)