3 eggs, beaten
1/3 cup sugar
2-1/2 cups whole milk
2 tsp. vanilla
1 cup heavy whipping cream
3 tbsp. powdered sugar
1/2 cup rum (optional)*
1/8 tsp. ground nutmeg
(*If not using rum, replace the liquid with 1/2 cup extra milk)
In a heavy saucepan, combine eggs, 1/3 cup sugar and salt;
beat with wire whisk. Gradually stir in milk, beating until
mixture is smooth. Cook 10 to 15 minutes over medium heat,
stirring constantly, until mixture coats a metal spoon. Remove
custard from heat and stir in vanilla. Place saucepan in a
large bowl of ice water until custard cools, stirring frequently.
Then refrigerate custard until thoroughly chilled.
In a large chilled bowl, combine heavy cream and powdered
sugar. Beat until stiff peaks form. Stir in rum (if using), then
fold whipped cream mixture into the cooled custard.
Pour eggnog into serving bowl, and sprinkle with nutmeg. Serve immediately. 10 servings.