Lunch: Holiday Eggnog

Rich, creamy — and safe, because it starts with cooked eggs.

Ingredients

12 large eggs
1 1/4 c. sugar
1/2 tsp. salt
2 qt. milk
1 c. dark rum
2 tbsp. vanilla extract
1 tsp. ground nutmeg
1 c. heavy or whipping cream

Instructions

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 or until custard thickens and coats the back of a spoon well, about 25 minutes (mixture should be about 160 degrees F, but do not boil or it will curdle).
Pour custard into large bowl; stir in rum, vanilla extract, 1 teaspoon ground nutmeg, and remaining milk. Cover and refrigerate until well chilled, at least 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 nutmeg for garnish.

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