Sack Posset

3 cups milk
1/2 cup granulated sugar
1 tablespoon flour
1/2 teaspoon nutmeg
2 eggs
1/2 cup sherry

Put all ingredients except sherry into a blender container. Cover and process at low until well mixed. Pour into a saucepan and cook over medium heat, stirring constantly, until slightly thickened. Add sherry slowly, stirring constantly. Serve warm in mugs or punch cups, or chill before serving.

Yields 8 (1/2 cup) portions.