Preparation
Combine eggs, egg yolks. sugar, and salt inside a heavy 3- or 4-quart pan, whisking until well-combined. Continue whisking while flowing milk inside a slow, good flow until completely incorporated. Switch on burner to cheapest possible heat setting. Place pan on burner and stir mixture continuously until an instant-read thermometer reaches 160 levels F. and also the mixture thickens enough to coat the rear of a spoon.
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Have patience. This will take about 45 to an hour.
Strain mixture via a fine sieve right into a large bowl to get rid of any accidental small cooked items of egg. Add vanilla flavoring and nutmeg, stirring to mix. Pour right into a drink pitcher, decanter, or container and canopy having a lid or plastic wrap. Refrigerate this egg custard mixture to relax a minimum of 4 hrs or as much as three days before finishing.
When prepared to serve, pour heavy cream right into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.
Serve eggnog in chilled cups or glasses and garnish having a sprinkle of nutmeg.
• Cooked Eggnog with Brandy, Bourbon, or Rum Recipe
Yield: 12 to 16 eggnog servings