Eggnog **** 12/97

Categories:
alcohol, beverages

4 cup half & half
1 cup heavy cream
3/4 cup sugar
7 large egg yolks
1 tablespoon vanilla
1/2 teaspoon nutmeg
1 milk to thin eggnog with
1 if needed

In a four quart saucepan with an electric mixer beat together half & half, cream, sugar, and yolks until well combined. Cook mixture over moderate heat, continuing to beat until slightly thickened and a thermometer reads 170 degrees, about 7 to 10 minutes, and remove pan from heat. Continue to beat mixture until slightly cooled and stir in vanilla and nutmeg. Transfer to a jar and chill, covered for at least 8 hours and up to two days. Just before serving, thin eggnog with milk to desired consistancy if needed. Serve with some rum or brandy on the side for guests to add to taste.

Yield: 7 cups