Eggnog - cooking recipe

Ingredients

1 fifth Ronrico gold rum
1/2 lb. sugar
1 qt. heavy cream
12 egg yolks
1 qt. milk

Preparation

Beat the egg yolks until light, then beat in sugar until the mixture is thick.
Stir in milk and rum.
Chill for 3 hours, then pour into a punch bowl and fold in stiffly whipped cream.
Chill for 1 hour, then dust with nutmeg before serving.
Serves 24.