I discovered that Food Nirvana lacked a great recipe for eggnog and that is unacceptable.
I looked for but never found the exact recipe for the fabulous eggnog that Marie used to make during the Christmas holidays. But I remembered enough to recreate it close enough to know it will be very good. I will, of course, test the recipe and make any necessary minor changes. Do note that you can omit the rum or substitute the hard liquor of your choice, but if you use no alcoholic beverage then add the equivalent amount of milk instead so the eggnog remains thick but not overly thick.
12 large or extra large eggs (separated into yolks and whites)
3 pints of heavy cream
1 cup of milk
1 cup of granulated sugar
1 1/2 cups of light rum
1/2 tsp. of salt
2 tsp. of vanilla extract
finely ground nutmeg
Beat the egg yolks on medium speed until they are light in color. Add the vanilla extract and beat for one minute.
Add the sugar and continue beating until the yolks/vanilla mixture and sugar are well mixed, about one to two minutes. Add the milk and continue mixing for one minute.
Add the rum while beating on a low speed. Chill the mixture in the refrigerator, covered, for three hours.
Add the salt to the egg whites and beat at high speed until peaks form.
Whip the heavy cream at high speed until it is stiff.
Fold the whipped cream into the yolk, sugar, vanilla, milk and rum mixture. Then fold in the beaten egg whites.
Chill for one hour in the refrigerator, covered.
Serve in a pre-chilled punch bowl and sprinkle lightly with the nutmeg.