Cooked Custard Eggnog - cooking recipe

Ingredients

1 qt. milk
6 eggs
dash of salt
1/2 c. sugar
1/4 tsp. nutmeg
1 tsp. vanilla
1 c. whipping cream, whipped
ground nutmeg
rum extract to taste

Preparation

Heat milk in a large saucepan (do not boil).
Beat eggs and salt in large bowl; gradually add sugar, mixing well.
Gradually stir about 1/4 of hot milk into egg mixture; add remaining hot milk, stirring constantly.
Cook over medium-low heat, stirring constantly, until mixture thickens and reaches 160\u00b0.
Stir in 1/4 teaspoon nutmeg and vanilla.
Set saucepan in larger pan of ice for 10 minutes to rapidly cool mixture.
Cover and refrigerate up to 48 hours.