Sweet Eggnog

3 egg yolks
1/2 cup sugar
1/8 teaspoon salt
3 cups milk
1 cup heavy cream
1 teaspoon vanilla
3 egg whites
1/4 cup sugar
grated nutmeg

Beat 3 egg yolks until thick;
gradually beat in 1/2 cup sugar
and 1/8 teaspoon salt, then
3 cups milk and 1 cup heavy
cream. Cook and stir constantly
over hot (not boiling) water
until mixture coats a silver spoon;
cool. Stir in 1 teaspoon vanilla;
chill. At serving time, beat
3 egg whites until foamy; gradually
beat in 1/4 cup sugar; fold into
chilled custard mixture leaving
some of beaten whites in puffs.
Grate nutmeg over top.
Makes 12 servings.

Note: To add spirit, if you like,
stir in 1 cup cognac before
chilling.

Source: Richland, WA Tri-City Herald, Monday, Dec 22, 1958