Old Fashioned Custard Egg Nog

No food says Christmas more to me, and my senses, than my mother in law's Egg Nog!  It is nothing like the egg nog you buy at the store!  It has been in Jason's family for many generations.  If your house is a dry house like ours, you will especially love this family friendly holiday beverage.

I like to double this recipe so we can have some on Christmas Eve and on Christmas Day, or enough to feed a crowd - which is usually the case.  I always make another double batch for New Years Eve so we can make sure and get enough of it before the next Christmas!

Eggnog makes everyone feel happier!  Egg Nog mustache.

6 eggs, separated

1/2 cup sugar, divided

4 cups milk (I use skim)

1/4 tsp. salt

1 pint heavy cream, whipped

2 tsp. vanilla

Nutmeg for garnish

**This part needs to be done many hours before serving.  I usually do it first thing in the morning if are planning on serving it that night.  It can also be done the day before.  Also, this is a million times easier to make with a Kitchen Aid or Bosche mixer.  The egg yolks and whites require a lot of whipping action.  I used to make it with my hand mixer.  It is possible, it just means you have to stand there holding the mixer and watching it for a lot of time.  

1. Beat egg yolks till light in color.  (Really pale yellow.)  Gradually add 1/4 cup sugar,beating well.

2. In a saucepan scald milk just until it coats a metal spoon.  Watch closely so it doesn't boil.  Slowly stir about 1 cup of the milk into the egg yolks.  Stir constantly to keep eggs from cooking.   Pour the egg yolks into the milk in the saucepan while continuing to stir.

3.  Cook slowly over low heat, stirring until mixture thickens slightly and coats a metal spoon.

4.  Pour into large bowl and chill in refrigerator.

**This next part needs to be prepared after the egg yolk mixture is well chilled. I usually prepare right away, but keep it chilled in a separate bowl until they are both sufficiently chilled and ready to fold together.

1.  Add salt to egg whites, and beat until soft white peaks form.  Gradually add remaining 1/4 cup sugar, beating until stiff and glossy.

2.  Whip cream until stiff.

3.  Gently fold egg whites into cold custard (egg yolk mixture).

4.  Add vanilla extract, then carefully fold in whipped cream.

5.  Pour into serving bowl and chill for several hours!  This tastes almost disgusting when even slightly warm. It must be cold!

6.  Dust top with nutmeg before serving.

**Just before serving, or re-serving, gently refold to distribute any liquid which may have settled to the bottom.