Whisky Eggnog

Introduction:
This traditional holiday drink is saved from raw-egg problems
by cooking the custard. Brandy or rum can be substituted for whisky.

Makes 6 cups.
Total time: 3 hours 45 minutes.

Step 1:
In a saucepan, beat the eggs and sugar until creamy. In a second
saucepan over low heat, heat 2 cups of the milk until hot. Slowly
add to the egg mixture, stirring continuously. Cook over low heat,
stirring, for 15 to 20 minutes or until the mixture reaches 170°F and
has thickened. Stir in the remaining milk, vanilla, whisky, and half
the nutmeg. Chill 3 hours.

Step 2:
In a medium bowl, beat the cream until soft peaks form. Fold into
the milk mixture. Ladle the eggnog into a punch bowl and sprinkle
with the remaining grated nutmeg.