115: Eggnog
6 eggs, beaten
2 1/4 cups milk
1/3 cup white sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 teaspoons white sugar
1 pinch ground nutmeg
In a large saucepan, combine the eggs, milk and 1/3 cup sugar. Cook and stir over medium heat until mixture coats a metal spoon.
Remove from heat. Cool quickly by placing pan in a sink or bowl of ice water and stirring 1 to 2 minutes. Stir in the vanilla. Chill 4 to 24 hours.
Before serving, whip the cream and 2 tablespoons sugar until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in whipped cream mixture and serve at once. Sprinkle each serving with nutmeg.