Holiday Eggnog

Soft Custard (below)
1 c. heavy whipping cream
2 tbsp. powdered sugar
1/2 tsp. vanilla
1/2 c. rum
1 or 2 drops yellow food color, if desired
Ground nutmeg

Directions:

1. Prepare Soft Custard.
2. Just before serving, beat whipping cream, powdered sugar and vanilla in chilled small bowl until stiff.
3. Stir rum and food color into chilled custard.
4. Gently stir in 1 c. of the whipped cream into custard.
5. Pour eggnog into small punch bowl.
6. Drop remaining whipped cream in 4 or 5 mounds onto eggnog.
7. Sprinkle nutmeg on whipped cream mounds.
8. Serve immediately.
9. Immediately refrigerate any remaining eggnog.

Ingredients:

3 eggs, slightly beaten
1/2 c. sugar
Dash of salt
2 1/2 c. milk
1 tsp vanilla

Directions:

1. Mix eggs, sugar and salt in heavy 2 qt. saucepan.
2. Gradually stir in milk.
3. Cook over low heat 15 to 20 min., stirring constantly, just until mixture coats a metal spoon.
4. Remove from heat.
5. Stir in vanilla.
6. Place saucepan in cold water until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth)
7. Cover and refrigerate at least 2 hours but no longer than 24 hours.

Submitted by: Caryn