Recipe - Homemade Eggnog

12 Eggs
1 One half cup Sugar
One half teaspoon Salt
2 qt Milk, divided
2 tablespoon Vanilla
1 teaspoon Ground nutmeg
2 cup Whipping cream
Additional nutmeg, optional

In a heavy 4qt saucepan, whisk together eggs, sugar and salt. Gradually
add 1 qt of the milk. Cook and stir over low heat until a thermometer reads
160170 degrees, about 3035 minutes. Pour into a large heatproof bowl;
stir in vanilla, nutmeg and remaining milk. Place bowl in an icewater
bath, stirring frequently until mixture is cool. If mixture separates,
process in blender until smooth. Cover and refrigerate for at least 3
hours. When ready to serve, beat cream in a mixing bowl on high until soft
peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5qt
punch bowl. Sprinkle with nutmeg, if desired.
Posted to MCRecipe Digest V1 #324

Recipe by: Pat Waymire Taste of HomeDecember/January '97

From: Carol Taillon taillon@access.mountain.net

Date: Sun, 1 Dec 1996 14:33:06 0500 (EST)