Egg Nog

1. 1

   Whisk the egg yolks with the sugar, vanilla, and nutmeg together in a saucepan until creamy-looking.

2. 2

   Add the cream and 2 cups of the half-and-half, and whisk until blended.

3. 3

   Cook over very low heat while stirring.

4. 4

   Look for a temperature reading of 175 degrees on a meat thermometer.

5. 5

   Dont overheat or cook longer than needed to reach this temperature.

6. 6

   Remove from the heat.

7. 7

   Strain the egg nog into the container you will store it in and add the remaining half-and-half.

8. 8

   Refrigerate.

9. 9

   If youd like to add something interesting (i.e., brandy, bourbon, or dark rum), a cup of the stuff should be about right.

10. 10

    Serve with some more nutmeg (freshly grated, if possible) over the top.

No additional tips available.