Recipe By: Pat Waymire of Yellow Springs, Ohio (Taste of Home Magazine)
Yield: 3-1/2 quarts
Prep.Time: 1 hour
12 Eggs
1 1/2 cups Sugar
1/2 teaspoon Salt
2 quarts Milk, divided
2 tablespoons Vanilla Extract
1 teaspoon ground Nutmeg
Brandy, rum or whiskey to taste, if desired
2 cups Whipping Cream
Additional Nutmeg, optional
In a large dishpan or kitchen sink, prepare an ice-water bath. In a heavy 4-quart saucepan, whisk together eggs, sugar and salt. Gradually add 1 quart of milk; cook and stir over low heat until a thermometer reads 160-170 degrees. Pour mixture into a large heat-proof bowl; stir in vanilla, nutmeg and remaining milk. Place bowl into ice-water bath, stirring frequently until mixture is cool. Cover and refrigerate at least 3 hours. (Can be made up to this point ahead of time.)
At least 3 hours before serving, chill a 5-quart punch bowl. Add brandy, rum or whiskey to mixture, if using. In a mixing bowl, beat cream on high speed until soft peaks form; whisk gently into cooled milk mixture. Pour into chilled punch bowl; sprinkle with nutmeg if desired and serve immediately.
NOTE: If milk mixture separates while in the ice-water bath, process in a blender until smooth.
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