Homemade Eggnog

For safety, these eggs are cookded. This also makes a richer, creamer, more decadent drink. This recipe makes about 2 quarts (just under 2 liters).

Beat the sugar into the egg yolks until thickened and pale yellow. Set aside.

Bring the milk to a simmer in a large saucepan over medium heat. Slowly beat the hot milk into the egg yolks. Pour the entire mixture back into the pan and place over low heat. Stir constantly until the temperature reaches 150F or the mixture is thick enough to coat the back of a wooden spoon. Immediately remove from heat. Strain into a large bowl and set aside to cool.

In a small bowl beat the cream until it is slightly thickened, then fold it into the cooled egg mixture. Add the brandy, rum, vanilla, and nutmeg. Stir well. Cover and refridgerate for at least 4 hours. Serve ice cold in small glasses, or serve from a medium punch bowl filled with one large block of ice.