In a heavy 4-quart saucepan whisk eggs, sugar, and salt. Gradually stir in 1 quart milk and cook over low heat, stirring constantly until a custard thickens and the mixture coats the back of a spoon, approximately 25 minutes.
The mixture should reach 160 degrees, but don't allow it to boil or it will curdle. Pour the custard into a large bowl.
(If adding brandy or rum, do it at this point.)
Add 2 teaspoons of vanilla extract and 1 teaspoon ground nutmeg.
Add 1 quart milk, cover the bowl and refrigerate until well-chilled, at least three hours but preferably overnight.
Before serving, beat heavy (whipping) cream until soft peaks form.
With a wire whisk, gently fold the whipped cream into the custard mixture.
Pour the eggnog into a chilled pitcher or punch bowl and sprinkle with nutmeg for garnish.
Use a candy thermometer to ensure that the custard mixture reaches 160 degrees, but doesn't boil or curdle.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (162g)|
|Recipe Makes: 32 Servings|
|Calories from Fat: 109 (68%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 406.8mg||125 %|
|Sodium 134.1mg||5 %|
|Potassium 131.9mg||3 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1g|
|Protein 12g||17 %|
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Calories per serving: 161
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