Eggnog

12 large eggs
1 1/2 cups sugar
1/2 tsp. salt
2 quarts milk
1 cup brandy (optional)
2 tbsp. vanilla extract
Ground nutmeg
2 cups heavy or whipping cream

About 4 hours before serving or early in day:
In heavy 4 quart saucepan with wire whisk, beat eggs, sugar, and salt until blended.
Gradually stir in a quart of milk and cook over low heat, stirring constantly until mixture thickens and coats the back of a spoon (this takes about 25 minutes).
Pour custard in a large bowl; stir in brandy, vanilla, l teaspoon ground nutmeg, and second quart of milk.
Cover and refrigerate until well chilled, about 3 hours.
When ready to serve beat whipping cream in a small bowl until soft peaks form (mixer at medium speed).
With wire whisk, gently fold whipped cream into custard mixture.
Pour eggnog into chilled 5 quart punch bowl
sprinkle with nutmeg.
Makes 16 cups or 32 (1/2 cup) servings.