Eggnog

1. 1

   In a large saucepan, beat egg yolks and 1/3 cup sugar until blended.

2. 2

   Add salt and milk.

3. 3

   Cook over medium-high heat, stirring constantly until mixture thickens slightly and coats spoon, about 25 minutes.

4. 4

   Cool.

5. 5

   Beat egg whites until foamy.

6. 6

   Gradually beat in 3 tablespoons sugar; continue beating until soft peaks form. Fold egg whites into egg yolk mixture.

7. 7

   Add vanilla and rum extract, then chill 3 to 4 hours.

8. 8

   Pour into cups; top with whipped cream and sprinkle with nutmeg.

No additional tips available.