Traditional Eggnog For The Holiday Punch Bowl - cooking recipe

Ingredients

4 eggs, separated
2/3 cup granulated sugar
1/4 teaspoon salt
2 quarts half-and-half cream
2 tablespoons powdered sugar
1/2 cup brandy (or 2 tablespoons rum extract) or 1/2 cup rum (or 2 tablespoons rum extract)
1 teaspoon cinnamon
1 teaspoon nutmeg

Preparation

Mix egg yolks, granulated sugar and salt in a 4 quart saucepan.
Gradually stir in half & half cooking over medium heat. Continue to cook and stir until mixture coats metal spoon, 10 to 15 minutes. Remove from heat.
Place saucepan in cold water until custard is cool.
Beat egg whites until foamy. Gradually stir in powdered sugar, beating until soft peaks form.
In a large punch bowl gently stir together the custard, brandy or rum (or rum extract), cinnamon and nutmeg. Fold in beaten egg whites.
Cover with plastic wrap, and refrigerate at least 2 hours, no longer than 24 hours.
Cook time does not include chill time.
Garnish with whipped cream and dust with additional nutmeg, if desired.
Makes 12 cups.