Egg Nog

Submitted by Laura Gunn

1 dozen fresh eggs
2½ - 3 cups sugar
2 quarts whole milk
2 quarts half & half
3 pints whipping cream
3 teaspoons vanilla
3 teaspoons rum flavoring
Grated or ground nutmeg

Separate the eggs. Beat egg yolks and 2 cups sugar. Scald 1½ quarts of the milk. Add a third of the hot milk to the egg yolks while stirring constantly. (This is to prevent the eggs from curdling.) Then add mixture to the rest of the hot milk, stirring constantly over low heat, until mixture coats a metal spoon. Pour cooked mixture into a large bowl. Add the rest of the milk, half & half, vanilla and rum flavorings. Cover and chill 4 hours.
When ready to serve, beat egg whites until they begin to thicken. Add 1 cup sugar and beat until stiff but not dry. Place egg yolk mixture in serving bowl. Slowly fold in egg whites. Whip cream with a little sugar and vanilla and rum flavorings. Add whipped cream to mixture in large spoonfuls. Sprinkle each serving with nutmeg. Keep very cold! Set serving bowl in larger bowl filled with crushed ice. Makes about 20 servings. Perfect for holiday parties.