Christmas Eggnog - cooking recipe

Ingredients

3 egg yolks
1/4 tsp. salt
1 c. heavy cream
3 egg whites
3/4 c. sugar
3 c. milk
1 Tbsp. sherry extract
nutmeg

Preparation

Beat egg yolks.
Gradually add 1/2 cup of sugar and salt, beating constantly.
Add milk and cream gradually.
Cook over hot water, stirring constantly, until thick enough to coat spoon. Cool.
Add sherry extract and chill.
Beat egg whites until stiff. Gradually add the rest of sugar, beating until stiff.
Fold into chilled custard.
When ready to serve, pour into chilled punch bowl.
Sprinkle with nutmeg.
Makes 2 quarts.