Heat milk and vanilla in a 4-quart Dutch oven over medium heat until mixture comes to gentle simmer, stirring occasionally. Meanwhile, in large mixing bowl beat egg yolks, 11/2 cups sugar, and salt with electric mixer on medium speed until very thick and pale yellow (about 3 to 5 minutes). Gradually whisk 1 cup of warmed milk mixture into egg mixture. (This mixture should not be too hot or eggs will curdle.) Gradually whisk all of egg mixture into remaining warmed milk. Cook over medium heat**, stirring constantly, until mixture just coats the back of a metal spoon. (This will take about 15 minutes.) Remove from heat and transfer mixture to large bowl. Cover and chill. When eggnog is completely chilled (about 4 hours), stir in bourbon and rum. Cover bowl tightly with plastic wrap and refrigerate 2 hours. (Letting eggnog “age” in the refrigerator up to 3 days before serving improves flavor.)

To serve, in large mixing bowl beat cream and 1/3 cup sugar with electric mixer on medium speed until soft peaks form. Gently fold into egg mixture. Pour into glasses or serve from a punch bowl. Top with grated nutmeg, if desired. Eggnog may be held overnight once the cream has been added. Makes 20 to 22 (1/2 -cup) servings.

**Note: If you try to speed up the cooking by turning up the heat, you run the risk of curdling or scrambling eggs.

Return to: wildewood garden club progressive dinner menu