Makes 10 1/2 cup servings
Custard:
3 egg yolks
2 Tbsp sugar
2 cups milk
Egg whites:
3 egg whites
1/8 tsp salt
2 Tbsp sugar
Whipped cream:
1/2 pt whipping cream (8oz)
1 tsp vanilla
Nutmeg to taste
Beat egg yolks until light in color. Add 2 Tbsp sugar and beat well. Scald (tiny bubbles start to appear around the edges) the milk, add 1/2 cup of hot milk to the egg yolk mixture to temper it and then add that mixture to the rest of the hot milk. Cook until thickens and coats a wooden spoon, over med to low heat stirring. Chill
Add salt to egg whites; beat until soft peaks then gradually add the sugar and beat until stiff and glossy. Whip the cream until stiff ( I some times add a tablespoon or two of sugar when I whip the cream)
Gently fold egg whites into the custard, add the vanilla and then carefully fold in the whipped cream. Pour into serving bowl and chill for several hours. Before serving you may need to refold the eggnog with a wire whisk to distribute any liquid. Sprinkle with nutmeg.