Really good Eggnog
(Saturday Review, December 1969)
Beat 12 egg yolks until light; beat in ½ pound sugar until mixture is thick. Stir in 1 qt. Milk and a “fifth” of gold rum. Chill 3 hrs. Pour into a punch bowl. Fold in 1-quart heavy cream, stiffly whipped. Chill 1 hr., dust with nutmeg.
- Serves 24