Classic Cooked Eggnog

Ingredients

 * 6 	eggs
 * 1/4 	cup	Sugar
 * 1/4 	tsp	salt, (optional)
 * 1 	quart	milk, divided
 * 1 	tsp	vanilla

Directions

 * 1) In large saucepan, beat together eggs, Sugar and salt, if desired.
 * 2) Stir in 2 cups of milk.
 * 3) Cook over low heat, stirring constantly, until mixture is thick enough to coat metal spoon and reaches at least 160 degrees.
 * 4) Remove from heat. Stir in remaining 2 cups milk and vanilla.
 * 5) Cover and refrigerate until thoroughly chilled, several hours or overnight.
 * 6) Just before serving, pour into bowl or pitcher. Serve immediately.
 * 7) For faster preparation, heat milk until very warm before stirring milk into eggs and Sugar.
 * 8) Microwave: in 2-quart liquid measure or bowl, beat together eggs, Sugar and salt until thoroughly blended.
 * 9) Set aside.
 * 10) In 1 quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes.
 * 11) Stir into egg mixture.
 * 12) Cook on 50% power until mixture is thick enough to coat a metal spoon and reaches at least 160 degrees, about 5 to 6 minutes.
 * 13) Stir in remaining 2 cups milk and vanilla.
 * 14) Continue as above.
 * Note: though the risk of salmonella is smaller from uncooked egg whites than from the yolks, the us department of agriculture recommends against using them to be absolutely sure - particularly for the very young, the elderly, pregnant women and people with serious illnesses or weakened immune systems.
 * Yield - makes 1⁄2 quarts or 12 (1⁄2 cup) servings.