Aunt Grace’S Eggnog

1. 1

   In a large saucepan, heat 4 cups milk until bubbles form around sides of pan. Meanwhile, in a large bowl, whisk eggs and 1 cup sugar until blended. Slowly stir in hot milk; return all to saucepan.

2. 2

   Cook over medium-low heat until slightly thickened and a thermometer reads at least 160u00b0, 6-8 minutes, stirring constantly (do not allow to boil). Immediately transfer to a large bowl.

3. 3

   Stir in rum, brandy, nutmeg and remaining milk. Refrigerate, covered, several hours or until cold.

4. 4

   In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into egg mixture. (Mixture may separate; stir before serving.) If desired, serve with cinnamon sticks and additional nutmeg.

No additional tips available.