1/3 cup sugar
2 egg yolks
1/4 teaspoon salt
4 cups milk, scalded1 teaspoon vanilla or 2 tablepsoons cooking sherry
2 egg whites
3 tablespoons sugar
1 1/2 teaspoons sugar
1/2 cup heavy cream, whipped

Beat 1/3 cup sugarm into egg yolks. Add salt; slowly stir in milk. Cook in double boiler over hot, not boiling water, stirring constantly, till mixture coats spoon. Cool. Add vanilla. Beat egg whites until foamy. Gradually add 3 tablespoons sugar, beating till soft peaks form. Add meringue to custard and mix thoroughly. Chill 3 or 4 hours. Pour into punch bowl. Fold 1 1/2 teaspoons sugar into whipped cream - dot eggnog with "islands" of it. Sprinkle with nutmeg.

Servings: 8

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