Better Eggnog
6 egg yolks
1/2 pound powdered sugar
1 c. milk
1 tsp. vanilla
2 c. milk
1 qt. whipping cream
6 egg whites
Nutmeg grated or ground
In a large bowl beat egg yolks until light in color; gradually beat in powdered sugar. Add milk and vanilla very slowly, beating constantly. Cover and refrigerate for one hour to dispel the eggy taste. Add 2 c. milk. Beat whipping cream into the mixture. In a separate bowl, beat egg whites until stiff but not dry. Fold them into the eggnog mixture. Refrigerate.
Suggestion: You might want to use organic eggs since this recipe calls for raw eggs. Can be served with freshly grated nutmeg.