AFFILIATE_ID 101 DIRECTIONS About 4 hours before serving...In heavy 4 quart pan, with wire whisk, beat eggs, sugar, and salt. Gradually stir in 1 quart of milk and cook over low heat for about 25 minutes or to 170 degrees (pasteurizing temperature). Do not boil, or the mixture will curdle. Stir constantly until mixture thickens and coats the back of a spoon. Pour custard in a large bowl. Stir in liquor, vanilla extract, 1 teaspoon ground nutmeg and remaining milk. Cover and refrigerate for 3 hours. After 3 hours...In a small bowl, with mixer at medium speed, beat heavy cream until soft peaks form. Gently fold into custard mixture. Pour eggnog into chilled 5 quart punchbowl. Sprinkle top with nutmeg and enjoy. EXPORT_TYPE TEXT IMAGE INGREDIENTS DESCRIPTION eggs, preferably fresh DIRECTION MEASUREMENT QUANTITY 12 DESCRIPTION salt DIRECTION MEASUREMENT tsp QUANTITY 1/2 DESCRIPTION milk DIRECTION MEASUREMENT quarts QUANTITY 2 DESCRIPTION brandy or whiskey DIRECTION MEASUREMENT cup QUANTITY 1 DESCRIPTION vanilla extract DIRECTION MEASUREMENT tbsp QUANTITY 2 DESCRIPTION sugar DIRECTION MEASUREMENT cup QUANTITY 1 DESCRIPTION ground nutmeg DIRECTION MEASUREMENT tsp QUANTITY 3 DESCRIPTION heavy cream or whipping cream DIRECTION MEASUREMENT cups QUANTITY 2 KEYWORDS NAME Traditional Holiday Eggnog NOTE NUTRITION PREP_TIMES AMOUNT 5 TIME_TYPE_ID 9 TIME_UNIT_ID 2 AMOUNT 240 TIME_TYPE_ID 5 TIME_UNIT_ID 2 SERVINGS 16 SOURCE RealCajunRecipes.com TYPE 102