Classic Cooked Eggnog - cooking recipe

Ingredients

6 eggs
1/4 cup sugar
1/4 teaspoon salt (optional)
1 quart milk, divided
1 teaspoon vanilla

Preparation

In large saucepan, beat together eggs, sugar and salt, if desired.
Stir in 2 cups of the milk.
Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160\u00b0F.
Remove from heat.
Stir in remaining 2 cups milk and vanilla.
Cover and refrigerate until thoroughly chilled, several hours or overnight.
Just before serving, pour into bowl or pitcher.
Garnish or add stir-ins, if desired.
Serve immediately.
*Forfaster preparation heat milk until very warm before stirring milk into eggs and sugar.
MICROWAVE: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended.
Set aside.
In l-quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes.
Stir into egg mixture.
Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160\u00b0F, about 5 to 6 minutes.
Stir in remaining 2 cups milk and vanilla.
Continue as above.