Categories: Beverages 
      Yield: 24 servings 
  
      6    Eggs, separated                     2 c  Whipping cream 
    1/2 c  Sugar                               2 ts Vanilla 
      4 c  Milk                                     Ground nutmeg 
    1/4 ts Salt                            
  
  Beat egg yolks until light, add 1/4 cup sugar and beat thoroughly. Scald 
  milk and stir slowly into yolks. Cook slowly over low heat until mixture 
  coats metal spoon, stirring constantly. Chill. Several hours before 
  serving, add salt to egg whites and beat until stiff, gradually adding 
  remaining 1/4 cup sugar.  Fold into custard mixture. Whip cream and fold 
  into eggnog. Add vanilla. Chill several hours. To serve, ladle into punch 
  cups and sprinkle lightly with nutmeg.