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Homemade Eggnogg

“My Sister Debbie’s Recipe for Southern Custard Egg Nog”
by Judy Purcell

3 eggs, slightly beaten
1/3 c. sugar
dash of salt
2 1/2 c. milk
1 t. vanilla
nutmeg
1/2 c. rum (optional)
1 c. whipped cream (optional)

Mix eggs, sugar, and salt in a heavy 2-quart saucepan or double boiler. Stir in the milk gradually. Cook over low heat, stirring constantly, until mixture just coats a metal spoon, 15-20 minutes. Remove custard from heat and stir in the vanilla. Place saucepan in cold water until custard is cool (I actually pour it in the pitcher and put the pitcher in the sink because my pitcher is heavier and stays put in the water). Cover and refrigerate at least two hours. Just before serving, gently stir in the whipped cream and/or rum; sprinkle with nutmeg.

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