Soft Custard (below)
1 cup whipping (heavy) cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
Ground nutmeg
Prepare Soft Custard. Just before serving, beat whipping cream, powdered sugar and vanilla in chilled small bowl until stiff. Gently stir 1 cup of the whipped cream into custard. Pour eggnog into small punch bowl. Drop remaining whipped cream in 4 or 5 mounds onto eggnog. Sprinkle nutmeg on whipped cream mounds. Serve immediately. Immediately refrigerate any remaining eggnog. Yield 10 servings.
Soft Custard
3 eggs, slightly beaten
1/3 cup sugar
Dash of salt
2� cups milk
1 teaspoon vanilla
Mix eggs, sugar and salt in heavy 2-quart saucepan. Gradually stir in milk. Cook over low heat 15 to 20 minutes, stirring constantly, just until slightly thickened (mixture will coat a metal spoon); remove from heat. Stir in vanilla. Place saucepan in cold water until custard is cool. Cover and refrigerate 2 hours.
