- 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.
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.