Eggnog

Yield: 6-8 servings

Ingredients

Ingredient	Amount / Weight	Note
sugar	⅓ cup + 3 tbsp	divided
egg yolks	2
salt	¼ tsp
milk	4 cups
egg whites	2
vanilla extract	1 tsp
brandy or rum flavoring	to taste
whipping cream	½ cup	whipped
ground nutmeg	as needed	for garnish

Steps

1. Beat ⅓ cup sugar into egg yolks. Add salt and stir in milk. Cook over medium heat, stirring constantly, until mixture coats the spoon. Cool.
2. Beat egg whites until foamy. Gradually add 3 tablespoons sugar, beating to soft peaks. Add to the cooled custard and mix thoroughly.
3. Add vanilla and brandy or rum flavoring to taste.
4. Chill for 3-4 hours.
5. Pour into a punch bowl or cups. Dot with islands of whipped cream and sprinkle with nutmeg.