Classic Cooked Eggnog
1/4 cup sugar
1/4 tsp. salt, optional
1 quart milk (divided)
1 tsp. vanilla
In a large saucepan, beat together eggs, sugar and salt.
Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches 160 degrees F (8 mins).
Remove from heat. Stir in 2 cups milk and vanilla. Cover and refrigerate several hours or overnight.
Just before serving, pour into bowl or pitcher. Garnish with ground nutmeg and whipped cream (1 cup cream, 2 Tbsp. powdered sugar, 1/2 tsp. vanilla).
Makes twelve 1/2 cup servings. Enjoy! -Diana
Submitted by Diana Bogue