Eggnog II

Ingredients

• 6  eggs beaten
• 1 pinch ground nutmeg 
• 1 cup heavy whipping cream 
• 2.3 cups milk 
• 1 teaspoon vanilla extract 
• 2 teaspoons sugar white

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. In a large saucepan, combine the eggs, milk and 1/3 cup sugar. Cook and stir over medium heat until mixture coats a metal spoon.
2. Remove from heat. Cool quickly by placing pan in a sink or bowl of ice water and stirring 1 to 2 minutes. Stir in the vanilla. Chill 4 to 24 hours.
3. Before serving, whip the cream and 2 tablespoons sugar until soft peaks form.
4. Transfer chilled egg mixture to a punch bowl. Fold in whipped cream mixture and serve at once.
5. Sprinkle each serving with nutmeg.