12 eggs
1 1/2 c. sugar
1/2 tsp. salt
2 qt. milk, divided
2 tbsp. vanilla extract
1 tsp. ground nutmeg
2 c. whipping cream
Additional nutmeg, optional

In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer reads 160°F-170°F, about 30-35 minutes. Pour into a large heatproof bowl; stir in the vanilla, nutmeg and remaining milk. Place the bowl in an ice water bath, stirring frequently until mixture is cool. If the mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. when ready to serve, beat the cream in a mixing bowl on high until soft peaks form. Whisk gently into the cooled milk mixture. Pour into a chilled 5 qt. punch bowl. Sprinkle with nutmeg if desired.