Real Egg Nog

After 3 or 4 glasses, Nancy finally admitted homemade is better than the "white trash" version!

Yield = 1 gallon

Ingredients:

1 cup sugar
12 eggs, separated
½ t salt
1 quart milk
1 cup brandy
1 cup rum
freshly grated nutmeg

Method:

1. Make the creme anglaise base: heat the milk in a heavy bottomed sauce pan; do not boil
2. Beat the yolks and ½ cup of the sugar in the bowl of an electric mixer until pale yellow and thick
3. Temper the eggs with about a cup of the hot milk
   (Temper: gently heat egg yolks with some of the milk before adding them to the pot. This technique prevents the yolks from curdling.)
4. Heat the mixture to 160°.
5. Strain and Chill at least 6 hours or overnight

_______________

7. Stir in liquors
8. In the clean, dry bowl of an electric mixer, beat egg whites until they form soft peaks
9. With mixer on, slowly add the rest of the sugar
10. Continue beating the whites until they are stiff, but not dry
11. Fold whites into the base.
12. Serve topped with a little grated nutmeg.