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Cooked Eggnog
12 large eggs
1 1/4 cups sugar
1/2 teaspoon salt
2 quarts milk, scalded
1 cup dark rum
2 Tablespoons vanilla
1 teaspoon nutmeg, plus extra for sprinkling
1 cup heavy/whipping cream
In heavy 4-quart saucepan with wire whisk, beat eggs, sugar and
salt until blended. Gradually stir in 1 quart milk and cook over
low heat, stirring constantly until custard thickens and coats the
back of a spoon well, about 25 minutes, but do not boil, or it will
curdle. (Mixture should be about 160 degrees F)
Pour custard into large bowl, stir in rum, vanilla, nutmeg and
remaining milk. Cover and chill, at least 3 hours. whisk, gently
fold whipped cream into custard. Pour eggnog into chilled 5 quart
bowl, sprinkle with nutmeg. Makes about 16 cups (32 servings.)
Keep it in something you can shake. The cream and custard will
separate.
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Cooked Eggnog