Cooked Custard Eggnog

Directions

1. 1
   Heat milk in a large saucepan, don't boil.
2. 2
   Beat eggs and salt in a large bowl; gradually add sugar, mixing well.
3. 3
   Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
4. 4
   Cook over medium-low heat, stirring constantly, until misture thickens and reaches 160 degrees.
5. 5
   Stir in 1/4 tsp nutmeg and vanilla.
6. 6
   Set saucepan in larger pan of ice for 10 minutes to rapidly cool mixture.
7. 7
   Cover and refrigerate up to 48 hours.
8. 8
   When ready to serve, fold in whipping cream and sprinkle with nutmeg.