Betty Crocker Eggnog

Soft Custard
3 eggs, slightly beaten
1/3 cup granulated sugar
Dash salt
2 1/2 cups milk
1 teaspoon vanilla
Eggnog
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
1/2 cup light rum
1 or 2 drops yellow food color, if desired
Ground nutmeg

1.	In 2-quart heavy saucepan, stir eggs, granulated sugar and salt until well mixed. Gradually stir in milk. Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat. Stir in 1 teaspoon vanilla. Place saucepan in cold water until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Cover and refrigerate at least 2 hours but no longer than 24 hours.
2.	Just before serving, in chilled medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon vanilla with electric mixer on high speed until stiff. Gently stir 1 cup of the whipped cream, the rum and food color into custard.
3.	Pour custard mixture into small punch bowl. Drop remaining whipped cream in mounds onto custard mixture. Sprinkle with nutmeg. Serve immediately. Store in refrigerator up to 2 days.

Or see: If you want to make 6, 1/2 cup servings you will beat together 3 eggs until light and foamy. Add 1/2 a cup of sugar (and sometimes I reduce that because it can make things VERY sweet, so maybe knock down to 1/3 of a cup) a pinch of salt, and beat until things are quite thick and lemon-colored. If you are using farm-fresh eggs, it will be almost orange. Stir in rum/bourbon, (the amount is up to you because you are an adult but start with 1/4 cup) and 1 cup of milk and 1 cup of cream. And then add a bit of nutmeg. Then drink up, add more booze if you want.