3 egg yolks beaten
3/4 c. sugar
1/4 tsp. salt
3 c. milk
1 c. heavy cream
1 tbsp. sherry extract
3 egg whites, beaten stiff
Grated nutmeg

To the beaten yolks, gradually add 1/2 cup sugar and the salt, beating constantly. Gradually add milk and cream. Cook over hot water, stirring constantly, until mixture coats the spoon. Cool. Add extract; chill.

To beaten whites, gradually add remaining sugar, beating constantly until stiff. Fold into chilled custard. When ready to serve, pour into chilled punch bowl; sprinkle with nutmeg. Yields 2 quarts, 16 (4 ounce) servings.

Last-minute addition: Use 1/4 to 1/2 cup of your favorite rum, brandy or whiskey for each quart of eggnog.