In a large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160 degrees F. Remove from heat. Stir in remainin g 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into a bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately.
Note: for faster preparation, heat milk until very warm before stirring milk into eggs and sugar.
Garnishes and Stir-Ins (Choose 1 or several):
EGG NOGBeat egg yolks until thick and lemon yellow, then beat in 1 cup confectioners sugar. Add slowly the rye, rum and peach liquor. Beat until smooth. Add the milk and half-and-half. Beat the egg whites until stiff but not dry, gradually adding 1/2 cup of confectioners sugar. Fold the egg whites into the batter. Just before serving, whip the cream and fold it into the other ingredients. Garnish with ground nutmeg if desired.
Notes: Half-and-half is like a light cream; confectioner's sugar is also called powdered sugar or icing sugar.
Egg Nog
Separate the eggs (yolk and white) Set the white aside mix yolks well, gradually adding the cream, milk, and sugar. get back to the egg white- WHIP IT (whip it good!) until "soft peaks" form. Fold the white into the rest. Gradually add the alcohol. Either add nutmeg right away, or sprinkle on top later. AGE for at least 2 hours in refrigerator, uncovered.
We found that the original recipe was a bit strong--we use 1 cup brandy instead of the other alcohols. Best near a warm fire and a loved one to snuggle, or great at parties!
Eggnog
Beat egg yolks with 1/2 c sugar until thick; stir in milk, vanilla and liquor. Beat egg whites with 1/4 c sugar until stiff peaks are formed; fold into mixture. Beat cream until soft peaks are formed; stir into mixture. Store in refrigerator ove r night; sprinkle with nutmeg when served. (If you will not be using a copper bowl for beating the egg whites then you will need to add 1/8 t cream of tartar to them first). The liquor can be increased or deleted depending on personal taste.
Eggnog
In a large bowl, beat eggs until very thick and creamy. Gradually beat in sugar. Blend in milk and Bailey's. Whip cream in another bowl until it holds soft peaks. Stir whipped cream into egg mixture. Chill until ready to serve. When ready to se rve, stir again and ladle into punch cups. Top each serving with a dusting of nutmeg.
EGGNOG
Separate egg whites and yokes. Place yolks in large mixing bowl and whites in small mixing bowl. Beat yokes at medium speed, then gradually add granulated sugar. Speed may be increased to bring to fluffy texture, mix thoroughly. Set aside. Clea n and dry beaters and then beat whites until they form stiff peaks. Set aside.
Clean and dry beaters and beat whipping cream, adding the powdered sugar and vanilla. When at a thick consistency, set aside. Place yolks and sugar mixture under beaters and bring back to frothy consistency. Slowly add the cup of rum and cup of brandy (smaller portion of liquor may be used if desired). Fold in egg whites and whipping cream, do not beat more than necessary. Remove from bowl and pour into serving glasses. Top with freshly ground nutmeg. DANGER: Do not serve more than two cups per person!