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Southern Custard Eggnog

beverages, christmas

1 cup whipping cream
2 tablespoons icing sugar
1/2 teaspoon vanilla
1/2 teaspoon rum; optional
yellow liquid food colouring; optional
1/4 teaspoon nutmeg
----Custard----
3 eggs; lightly beaten
1/3 cup granulated sugar
pinch salt
2 1/2 cups milk
1 teaspoon vanilla

Custard: In heavy saucepan, stir together eggs, sugar and salt; add milk in slow steady stream, stirring constantly. Cook over low heat, stirring constantly, for 15 to 20 minutes or until mixture just coats metal spoon; remove from heat. Stir in vanilla. Strain into bowl. Place plastic wrap directly on surface; refrigerate for at least 2 hours or until cool, or for up to 24 hours. In small bowl, whip cream, sugar and vanilla. Gently stir rum and 1 or 2 drops of food colouring, if using, and nutmeg into chilled custard; gently stir in 1 cup of the whipped cream. Pour into small punch bowl. Top with mounds of remaining whipped cream. Serve immediately.

Contributor: Canadian Living, January, 2001

Yield: 10 servings

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