From Paulette Vickery's Recipe Collection

Eggnog

beverages, cheese/eggs

12 each eggs, large
1 1/2 cup sugar
1/2 teaspoon salt
2 quart milk
1 cup brandy, optional
2 tablespoon vanilla
1 quart heavy cream
1 teaspoon nutmeg

In heavy 4 quart sauce pan beat eggs, sugar and salt until well blended. Gradually stir in 1 quart milk. Cook over low heat stirring constantly until mixture thickens and coats back of spoon. This takes about 25 minutes. If using thermometer it should read, 170-175 degrees. Do not boil or mixture will curdle. Pour custard in to large bowl. Stir in brandy, vanilla, nutmeg and remaining milk. Cover and refrigerate until well chilled, about 3 hours. When ready to serve, whip cream in small bowl until soft peaks form. Gently fold whipped cream in to chilled custard. Makes 16 cup, or 32 half cup, servings. Sprinkle individual servings with nutmeg if desired.

Yield: 32 servings




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