Yield: 24 servings
|2 cups||Whipping cream|
Beat egg yolks until light, add ¼ cup sugar and beat thoroughly.
Scald milk and stir slowly into yolks. Cook slowly over low heat until mixture coats metal spoon, stirring constantly. Chill. Several hours before serving, add salt to egg whites and beat until stiff, gradually adding remaining ¼ cup sugar. Fold into custard mixture.
Whip cream and fold into eggnog. Add vanilla. Chill several hours. To serve, ladle into punch cups and sprinkle lightly with nutmeg.