Kelly’s Christmas Shop

When was the last time you had REAL eggnog?  Not the kind you buy in the jug at the store.  Enjoy this recipe just once and you’ll never go back!

6 eggs
1 cup sugar
1/2 teaspoon salt
1 quart light cream
1 cup golden rum
nutmeg

Directions

Beat eggs until light and foamy. Add sugar and salt, beating until thick. Combine egg mixture and 2 cups light cream in a large saucepan. Stirring constantly, cook over low heat until mixture coats the back of a metal spoon and reaches 160 degrees on a candy thermometer. Remove from heat. Stir in rum and remaining light cream. Chill several hours. Sprinkle with nutmeg just before serving.