Holiday Eggnog

12 large eggs

1 ¼ cups sugar

½ tsp. salt

2 quarts milk

1 cup dark rum, (optional)

2 tbsp. vanilla extract

1 tsp. ground nutmeg, extra for sprinkling

1 cup heavy or whipping cream

Preparation:

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 160ºF, 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. Serves: 32.