Cooked Custard Eggnog

1 qt. milk

1/4 teaspoon ground nutmeg

6 eggs

1 teaspoon vanilla extract

Dash of salt

1 cup whipping cream, whipped

1/2 cup sugar

Ground nutmeg

Heat milk in a large saucepan; do not boil. Beat eggs and salt in a large bowl. Gradually stir about 1/4 cup of hot milk into egg mixture; add to remaining hot milk, stirring constantly. Cook over medium heat, stirring constantly, until mixture thickens and reaches 160 F. Stir in 1/4 teaspoon nutmeg and vanilla. Set saucepan in large pan of ice for 10 minutes to rapidly cool mixture. Cover and refrigerate up to 48 hours. When ready to serve, fold in whipped cream and top with nutmeg. Yeild: 7 cups.