Ingredients
1 quart of 2 percent milk
6 eggs
¼ teaspoon salt
½ cup sugar
1 teaspoon vanilla
1 cup whipping cream, whipped
ground nutmeg

Note: Adding rum is optional, but alcohol cannot be relied upon to kill bacteria.

Directions

1. Heat milk in large saucepan until hot (do not scald or boil). While the milk is heating, beat together eggs and salt in a large bowl, gradually adding the sugar.
2. Gradually add the hot milk mixture to the egg mixture while continually stirring. Transfer the mixture back to the large saucepan and cook on medium-low heat. Stir constantly with a whisk until the mixture thickens and just coats a spoon. The food thermometer should register 160 °F.
3. Stir in vanilla.
4. Cool quickly by setting pan in a bowl of ice or cold water and stirring for about 10 minutes.
5. Cover and refrigerate until thoroughly chilled—several hours or overnight.
6. Pour into a punch bowl or pitcher. Fold in whipped cream. Dust with ground nutmeg.