Recipe - Classic Cooked Egg Nog

6 Eggs
One fourth cup Sugar
One fourth teaspoon Salt; optional
1 qt Milk; divided
1 teaspoon Vanilla
Garnishes and stirins
(choose 1 or several):
Chocolate curls
Cinnamon sticks
Extracts of flavorings
Flavored brandy or liqueur
Fruit juice or nectar
Ground nutmeg
Maraschino cherries
Orange slices
Peppermint sticks or candy
canes
Plain brandy; rum or whisky
Sherbet or ice cream
Whipping cream; whipped

In a large saucepan, beat together eggs, sugar and salt, if desired. Stir
in 2 cups of the milk. Cook over low heat, stirring constantly, until
mixture is thick enough to coat a metal spoon and reaches 160 degrees F.
Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and
refrigerate until thoroughly chilled, several hours or overnight. Just
before serving, pour into a bowl or pitcher. Garnish or add stirins, if
desired. Serve immdiately.

Note: for faster preparation, heat milk until very warm before stirring
milk into eggs and sugar.

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.