Holiday Eggnog

Directions

1. 1
   In heavy 4-quart saucepan, with wire whisk, beat eggs, sugar, and salt until blended.
2. 2
   Gradually stir in 1 quart milk and cook over low heat, stirring constantly, until custard thickens and coats the back of a spoon (temperature on thermometer should reach 1603F), about 25 minutes.
3. 3
   (Do not boil, or mixture will curdle).
4. 4
   Pour custard into large bowl; stir in remaining 1 quart milk, rum if using, vanilla, and 1 teaspoon nutmeg.
5. 5
   Cover and refrigerate until chilled, at least 3 hours or up to 1 day.
6. 6
   To serve, in small bowl, with mixer at medium speed, beat cream until soft peaks for.
7. 7
   With wire whisk, gently fold whipped cream into custard mixture.
8. 8
   Pour eggnog into chilled 5-quart punch bowl; sprinkle with nutmeg.