Categories: Beverages 
      Yield: 4 servings 
  
    3/4 c  Sugar                               1 c  Cream, light 
    1/8 c  Flour                             1/2 ts Extract, vanilla 
   1/16 ts Salt                             1/16 ts Nutmeg, ground 
      4 ea Egg yolks                         3/4 c  Whiskey; optional 
      3 c  Milk                            
  
  Mix sugar, flour, and salt in heavy 6-qt saucepan. Add egg yolks and mix 
  well.  Using wire whisk, stir egg mixture and slowly pour in milk and 
  cream.  Cook over low heat, stirring constantly, until custard is thickened 
  and just coats the back of a wooden spoon. Remove from heat and let cool. 
  The custard will thicken as it cools. When cold, stir in vanilla, nutmeg, 
  and whiskey. 
   
  Sylvia's notes: This is another of those recipes that are written for chefs 
  with dozens of apprentices floating around to do the tedious work. Stir 
  constantly over low heat, indeed!  I used medium-high heat, and it STILL 
  took 25 minutes of stirring constantly.  It is a nice thick eggnog, but I'm 
  not wild about the subtle but detectable floury taste. I'll hold onto this 
  until I have a tested eggnog recipe that I like better, and then it'll be 
  history. 
   
  Nutritional information: 330 calories, 7 gm protein, 20 gm fat, 33 gm 
  carbohydrate, 101 mg sodium, 203 mg cholesterol. 
   
  From the Houston _Chronicle_. 
   
  MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo 
  moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com