Cooked Eggnog


 * Makes about 10 (4oz) servings.

Ingredients

 * 6 	large 	egg, beaten
 * 2 	cup 	milk
 * 1/3 	cup 	Sugar
 * 4 	tbsp 	light rum
 * 4 	tbsp 	Bourbon
 * 1 	tsp 	vanilla
 * 1 	cup 	whipping cream
 * 2 	tbsp 	Sugar
 * 1 		Ground nutmeg

Directions

 * 1) In a large heavy saucepan mix eggs, milk, and 1/3 cup Sugar.
 * 2) Cook and stir over medium heat till mixture coats a metal spoon.
 * 3) Remove from heat.
 * 4) Cool quickly by placing pan in a sink or bowl of ice water and stirring 1-2 minutes.
 * 5) Sir in rum, Bourbon and vanilla.
 * 6) Chill 4-24 hours.
 * 7) At serving time, in a bowl whip cream and 2 tablespoons Sugar till soft peaks from.
 * 8) Transfer chilled egg mixture to a punch bolw.
 * 9) Fold in whipped cream mixture.
 * 10) Serve at once.
 * 11) Sprinkle each serving with nutmeg.
 * 12) Chocolate eggnog: prepare as above, except stir ¼ to 1/3 cup chocolate-flavored syrup into egg mixture before chilling.
 * 13) Nonalcholic eggnog: prepare as above, except omit rum and Bourbon. Increase milk to 2 ¼ to 2 ½ cups.