Eggnog

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.