Classic Cooked Eggnog

Directions

1. 1
   In large saucepan, beat together eggs, sugar and salt, if desired.
2. 2
   Stir in 2 cups of the milk.
3. 3
   Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F.
4. 4
   Remove from heat.
5. 5
   Stir in remaining 2 cups milk and vanilla.
6. 6
   Cover and refrigerate until thoroughly chilled, several hours or overnight.
7. 7
   Just before serving, pour into bowl or pitcher.
8. 8
   Garnish or add stir-ins, if desired.
9. 9
   Serve immediately.
10. 10
    *Forfaster preparation heat milk until very warm before stirring milk into eggs and sugar.
11. 11
    MICROWAVE: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended.
12. 12
    Set aside.
13. 13
    In l-quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes.
14. 14
    Stir into egg mixture.
15. 15
    Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F, about 5 to 6 minutes.
16. 16
    Stir in remaining 2 cups milk and vanilla.
17. 17
    Continue as above.