Eggnog
6 eggs (separated)
1/2 to 3/4 c sugar
2 c heavy cream
2 c milk
2 tsps vanilla extract
A sprinkle of grated nutmeg
In a large bowl, beat the egg whites until stiff, but not dry, Gradually adding in the sugar. Beat the yokes in another large bowl until they are lemon yellow. Fold in the egg whites. In a third bowl, beat the cream until stiff, then add it to the eggs along with the milk and flavoring while stirring, then chill. Sprinkle with grated nutmeg before serving. The eggnog may need a gentle stirring beforehand.
