Eggnog

This is the recipe I use now after being afraid to use raw eggs. It's ok, but not like the raw egg one that follows.

1 qt milk
6 eggs
Dash of salt
 ½ C sugar
¼ tsp ground nutmeg
1 tsp vanilla extract
1 C whipping cream, whipped

1. Heat milk in a large saucepan (do not boil). 
2. Beat eggs and salt in a large bowl; gradually add sugar, mixing well. 
3. Gradually stir about ¼ of hot milk into egg mixture; add remaining hot milk, stirring constantly. 
4. Cook over medium-low heat, stirring constantly, until mixture thickens and reaches 160°.
5. Stir in nutmeg and vanilla. 
6. Set saucepan in larger pan of ice for 10 min. to rapidly cool mixture. 
7. Cover and refrigerate up to 48 hr. 
8. When ready to serve, fold in whipped cream, and sprinkle with ground nutmeg. 

 Yield: 7 cups.

Christmas Eggnog (with raw eggs)
This is the hands-down winner for taste and texture.

Beat until thick and lemon-colored:
6 egg yolks
1/2 cup sugar


Beat in to the egg mixture:
2 cups cream
2 cups milk
1/8 tsp. salt
2 tsp. vanilla

Beat until stiff and fold into the previous mixture:
6 egg whites

Float small chunks of vanilla ice cream on top. Makes 2 and 1/2 quarts.

Paul & Stella Steely's Recipe
1/2 c sugar
3 egg yolks
1/4 tsp salt
4 c scalded whole milk
3 egg whites
1/4 c sugar
1/2 Tb vanilla

Beat 1/2 c sugar into yolks, add salt. Stir into scalded milk slowly. Cook in double boiler until mixture coats spoon, stirring constantly. Cool. Add a dash of salt to whites and beat stiff. Add 1/4 c sugar, beat well. Add to custard with vanilla. Mix thoroughly and chill 4 hours.  When Paul makes this he multiplies everything by 4. It is GOOD.