Classic Cooked Egg Nog
|1 quart||milk, divided|
- 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°F.
- Remove from heat. Stir in remaining 2 cups of milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Serve garnished with whipped cream and nutmeg!