Cooked Custard Eggnog

1. 1

   Heat milk in a large saucepan (do not boil).

2. 2

   Beat eggs and salt in large bowl; gradually add sugar, mixing well.

3. 3

   Gradually stir about 1/4 of hot milk into egg mixture; add remaining hot milk, stirring constantly.

4. 4

   Cook over medium-low heat, stirring constantly, until mixture thickens and reaches 160u00b0.

5. 5

   Stir in 1/4 teaspoon nutmeg and vanilla.

6. 6

   Set saucepan in larger pan of ice for 10 minutes to rapidly cool mixture.

7. 7

   Cover and refrigerate up to 48 hours.

No additional tips available.