Eggnog

• 1-3/4 cups sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 2 quarts 2% milk
• 6 eggs, beaten
• 1 cup apricot brandy or brandy
• 1/2 cup rum
• 2 tablespoons bourbon
• 2 tablespoons vanilla extract
• 1 quart half-and-half cream
• 1/2 teaspoon ground nutmeg

1. In a Dutch oven, combine the sugar, flour and salt. Gradually whisk in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
2. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until mixture is slightly thickened and coats the back of a spoon.
3. Transfer to a large bowl; cool quickly by placing bowl in ice water and stirring for 2 minutes. Stir in the brandy, rum, bourbon and vanilla. Cool completely. Cover and refrigerate for at least 3 hours. Just before serving, stir in cream and nutmeg.

sugar, allpurpose, salt, milk, eggs, apricot brandy, rum, bourbon, vanilla, cream, ground nutmeg

Taken from www.tasteofhome.com/recipes/eggnog/ (may not work)