In a heavy 4-quart saucepan with wire whisk, beat eggs, sugar, and salt until
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 a large bowl; stir in rum, vanilla extract, ground nutmeg and
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 a wire whisk, gently fold whipped cream into custard mixture.
Pour eggnog into chilled 5-quart punch bowl; sprinkle with nutmeg for garnish.
Yield: about 16 cups
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