Eggnog

Directions:

1 1/2 cups sugar

12 eggs

1/2 teaspoon salt

2 quarts milk, divided

2 tablespoons vanilla extract

1 teaspoon nutmeg

2 cups whipping cream

Directions:

In a large saucepan, whisk together the sugar, eggs and salt. Gradually add 1 quart milk. Cook over low heat for 25 minutes, stirring constantly. Pour into a large bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stir frequently until mixture is cool. Cover and refrigerate for at least 3 hours. Note: If the mixture separates, process in a blender until the mixture is smooth.

When ready to serve, beat cream in a mixing bowl at high speed until soft peaks form; whisk gently into cooled mixture. Pour into chilled punch bowl. If desired, top with dollops of whipped cream sprinkled with nutmeg.