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.