Emeril's Eggnog

Directions

1. 1
   Combine the 6 whole eggs, 2 egg yolks, sugar, and salt in a medium mixing bowl and whisk together.
2. 2
   Heat 2 cups heavy cream with the milk in a large saucepan over medium-low heat.
3. 3
   When the cream and milk are hot, ladle about 1 cup into the egg mixture and whisk to incorporate.
4. 4
   Pour the egg-milk mixture into the hot cream mixture, and continue to cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 3 to 5 minutes.
5. 5
   Remove the pan from the stove and strain the custard immediately through a fine-mesh sieve.
6. 6
   Allow the custard to cool for 10 minutes before proceeding.
7. 7
   Add the vanilla, nutmeg, bourbon, and brandy to the eggnog and stir well to incorporate.
8. 8
   Beat the 2 egg whites to soft peaks in a clean mixing bowl and fold them into the custard base.
9. 9
   In a separate bowl, beat the remaining 1/2 cup cream to soft peaks, and fold it into the eggnog as well.
10. 10
    Serve warm or cover and refrigerate until chilled, about 1 hour.
11. 11
    Pour into a decorative bowl or pitcher and garnish with nutmeg.
12. 12
    Serve in small punch cups or old-fashioned glasses.