12 large eggs
1-1/4 cups sugar
1/2 teaspoon salt
2 quarts milk
1 cup brandy (traditional) or rum; optional
2 teaspoons vanilla extract
1 teaspoon nutmeg; ground
1 cup heavy (whipping) cream
In a heavy 4-quart saucepan whisk eggs, sugar, and salt. Gradually stir in 1 quart milk and cook over low heat, stirring constantly until a custard thickens and the mixture coats the back of a spoon, approximately 25 minutes.
The mixture should reach 160 degrees, but don’t allow it to boil or it will curdle. Pour the custard into a large bowl.
(If adding brandy or rum, do it at this point.)
Add 2 teaspoons of vanilla extract and 1 teaspoon ground nutmeg.
Add 1 quart milk, cover the bowl and refrigerate until well-chilled, at least three hours but preferably overnight.
Before serving, beat heavy (whipping) cream until soft peaks form.
With a wire whisk, gently fold the whipped cream into the custard mixture.
Pour the eggnog into a chilled pitcher or punch bowl and sprinkle with nutmeg for garnish.
makes 32 Servings