Holiday Eggnog

• 6 large eggs, plus
• 2 egg yolks
• 10 tablespoons sugar
• 1/4 teaspoon salt
• 4 cups whole milk
• 1/2 1/2 cup dark rum or 1/2 cup spiced rum (my favorite)
• 1 tablespoon vanilla extract
• 1/2 teaspoon grated nutmeg, plus extra for garnish
• 1/2 cup heavy cream, whipped to soft peaks (after chilled)

1. Whisk eggs, yolks, sugar, and salt in heavy sauce pan (off heat).
2. Stir in milk, 1/2 cup at a time, blending well after each addition.
3. Heat slowly over lowest possible heat until custard registers 160 degrees on instant read thermometer, thickens, and coats back of spoon.
4. 25-30 minutes.
5. Pour custard through sieve into a large bowl.
6. stir in liquor, vanilla, grated nutmeg.
7. cover with plastic and refrigerate until well chilled.
8. Just before serving whip cream in medium bowl to very soft peaks and gently fold into custard mixture until incorporated.
9. Serve in chilled cups and garnish with nutmeg.

eggs, egg yolks, sugar, salt, milk, dark rum, vanilla, grated nutmeg, heavy cream

Taken from www.food.com/recipe/holiday-eggnog-44309 (may not work)