Cooked Eggnog

Directions

1. 1
   In a large saucepan, mix the eggs, sugar, and salt, if used.
2. 2
   Stir in 2 cups milk.
3. 3
   Cook, stirring constantly, until thickened and mixture coats a metal spoon (will read 160°F on a candy thermometer).
4. 4
   Remove from heat and add 2 cups milk and extract.
5. 5
   Chill several hours or overnight.
6. 6
   Whirl in blender before serving.
7. 7
   Add rum or brandy as desired, top with whipped cream and ground nutmeg.