Holiday Eggnog

3 large eggs, slightly beaten 

1/3 cup granulated sugar

Dash of salt   

2½ cups milk

1 teaspoon vanilla extract 

1½ cup rum, if desired

1 cup whipping cream 

1 tablespoon packed light brown sugar

Ground nutmeg

Mix eggs, granulated sugar and salt in heavy 2- quart saucepan. Gradually stir in milk using a metal spoon. Cook over low heat 15 to 20 minutes, stirring constantly, until mixture coats the spoon.  Remove from heat add vanilla and stir. Just before serving beat whipping cream and brown sugar together in a chilled bowl.  With an electric mixer on high, until stiff peaks form. Gradually add 1 cup of the cream mixture to the eggnog stir to blend.  May be served warm or cold. Pour eggnog mixture into tall glasses or heatproof cups. Garnish with remaining whipped cream mixture; sprinkle with nutmeg. Refrigerate any remaining mixture.