Holiday Eggnog Serving Size : 16 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs 1 1/2 cups sugar 1/2 teaspoon salt 2 quarts milk 2 tablespoons vanilla extract 2 cups heavy whipping cream ground nutmeg In 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, until mixture thickens and coats the back of a spoon well, about 25 minutes (mixture should be about 170 F to 175 F. but do not boil or it will curdle).Pour custard into large bowl; stir in vanilla extract, 1 teaspoon ground nutmeg, and remaining milk. Cover and refrigerate until well chilled, about 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 ground nutmeg. Makes about 16 cups or thirty-two 1/2-cup servings. - - - - - - - - - - - - - - - - - -