Beat 1/3 cup sugar into egg yolks. Add salt; stir in milk. Cook over medium heat, stirring constantly, till mixture coats spoon. Cool. Beat egg whites till foamy. Gradually add 3 tablespoons sugar, beating to soft peaks. Add to custard an mix thoroughly. Add flovorings. Chill 3 to 4 hours.
Pour into punch bowl. Dot eggnog with "islands" of whipped cream and sprinkle with nutmeg.
I use skim milk. It takes a bit longer to cook. Instead of a punch bowl, I store in milk jug in the refrigerator and then pour into mugs, top with whipped cream and sprinkle with nutmeg.
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 56 (53%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 72.2mg||22 %|
|Sodium 3266.2mg||113 %|
|Potassium 205.1mg||5 %|
|Total Carbohydrate 6.1g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 6.1g|
|Protein 5.7g||8 %|
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Calories per serving: 105
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