Holiday Eggnog

By es123

Ingredients

• 12 eggs
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 2 quarts milk
• 1 cup brandy Optional
• 2 tablespoons vanilla extract
• ground nutmeg
• whipping cream

Details

Servings 16

Preparation

Step 1

About 4 hours before serving or early in day:
In heavy 4-quart saucepan, with wire whisk, beat eggs, suggar, and salt until blended. Gradually stir in 1 quart of milk and cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon well, about 25 minutes (mixture should be about 170 F to 175 F, but not boil or it will curdle).
Pour custard into large bowl; stir in brandy, vanilla extract, 1 teaspoon ground nutmeg, and remaining milk. Cover and refrigerate until well chilled, about hours.

To serve, in small bowwl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form. With wire whisk, gently fold whipped cream into custurd mixture.

Pour eggnog into chilled 5-quart punch bowl; sprinkle with ground nutmeg. Makes about 16 cups or thirty-two 1/2-cup servings.