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HOLIDAY EGGNOG
12 large eggs
1 1/4 C. sugar
1/2 tsp. salt
2 qt. milk
1 C. dark rum
2 T. vanilla extract
1 tsp. ground nutmeg
1 C. heavy or whipping cream
In a heavy 4-quart saucepan with wire whisk, beat eggs, sugar, and salt until blended. Gradually stir in 1 quart milk and cook over low heat, stirring constantly or until custard thickens and coats the back of a spoon well — about 25 minutes. Mixture should be about 160ºF, but do not boil or it will curdle. Pour custard into a large bowl; stir in rum, vanilla extract, ground nutmeg, and remaining milk. Cover and refrigerate until well chilled, at least 3 hours.
To serve, in small bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form. With wire whisk, gently fold whipped cream into custard mixture. Pour eggnog into chilled 5-quart punch bowl; sprinkle with nutmeg for garnish. Makes about 16 cups.
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