3 c. milk
1 c. light cream
1/3 c. sugar
2 egg yolks
1/4 tsp. salt
1 tsp. vanilla or 2 tbsp. cooking sherry (or rum flavoring)
2 egg whites
3 tbsp. sugar
1 1/2 tsp. sugar
1/2 c. heavy cream

Combine milk and light cream; scald. Beat 1/3 cup sugar into egg yolks. Add salt; slowly stir in milk mixture. Cook in double boiler over hot, not boiling, water, stirring constantly, until mixture coats spoon. Cool; add vanilla (for extra smoothness, blend in blender). Beat egg whites until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form. Add meringue to custard and mix thoroughly. Chill 3-4 hours.

Pour into punch bowl. Fold 1 1/2 teaspoons sugar into whipped cream. Dot egg nog with "islands" of whipped cream and sprinkle with grated nutmeg. Makes 6-8 servings.