1/3 c. sugar
2 egg yolks
1/4 tsp. salt
4 c. milk
2 egg whites
3 tbsp. sugar
1 tsp. vanilla
Brandy or rum flavoring to taste
1/2 c. heavy cream, whipped

Beat 1/3 cup sugar into egg yolks. Add salt; stir in milk. Cook over medium heat, stirring constantly, until mixture coats spoon. Cool. Beat egg whites until foamy. Gradually add 3 tablespoons sugar, beating to soft peaks. Add to custard and mix thoroughly. Add flavorings. Chill 3 to 4 hours.

Pour into punch bowl. Dot eggnog with "islands" of whipped cream and sprinkle with nutmeg. 6-8 servings.