Holiday Eggnog

If you are willing to stand at the stove and stir this for a half hour, it is well worth it.  It has a relatively thick and creamy texture and not too sweet.

• 6 large eggs
• 2 egg yolks
• 1/2 cup plus 2 tablespoons sugar
• 1/4 teaspoon salt
• 4 cups whole milk
• 1 cup heavy cream
• 1 tablespoon vanilla extract
• 1/2 teaspoon nutmeg

Off heat, whisk eggs, yolks, sugar and salt in heavy large saucepan.  Stir in milk, one-half cup at a time, blending well after each addition.  Heat slowly over lowest possible flame, stirring constantly, until custard registers 160 degrees on instant read thermometer, thickens, and coats the back of a spoon, 25 to 30 minutes.  Strain, if you like, but I didn’t.  Stir in heavy cream, vanilla and nutmeg.  Cover with plastic wrap and refrigerate until well chilled, at least three hours and up to three days.

To spike eggnog, add 1 to 2 tablespoons of brandy to glass before adding eggnog.  Sprinkle additional nutmeg on top, if desired.

Serves 12 to 16.

“No gift is greater than the gift of Christ Himself.”