| Holiday Eggnog
12 large eggs |
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| Holiday Eggnog
12 large eggs |
|
| In heavy 4 qt saucepan, with wire whisk, beat eggs, sugar, and salt until blended. Gradually stir in 1 quart milk and cook over low heat, stirring constantly, until mixture thickens and coats back of spoon, about 25 minutes (do NOT boil). Pour custard into large bowl; stir in brandy (if using), vanilla, 1 tsp ground nutmeg and remaining milk. Cover and refrigerate until well chilled, about 3 hours. To serve, in small bowl, with mixer at med. speed, beat heavy or whipping cream until soft peaks form. With wire whisk, fold whipped cream into custard mixture. Pour eggnog into chilled 5-quart punch bowl; sprinkle with nutmeg. Makes about 16 cups or 32 half-cup servings. |