12 lg. eggs
1 1/2 c. sugar
1/2 tsp. salt
2 qt. milk
1 c. brandy (optional)
2 tbsp. vanilla extract
1 tsp. ground nutmeg
2 c. heavy whipping cream

About 4 hours before serving or early in the day:

In heavy 4-quart saucepan, with wire whisk, beat eggs, sugar, and salt until blended. Gradually stir in 1 quart of milk and cook over low heat, stirring constantly until the mixture thickens and coats the back of the spoon well, about 25 minutes. (Mixture should be about 170 degrees to 175 degrees but do not boil or it will curdle.)

Pour custard into a large bowl; stir in brandy, vanilla, 1 teaspoon ground nutmeg, and remaining milk. Cover and refrigerate until well chilled, between 3 and 24 hours.

To serve in a small bowl, with mixer and medium speed, beat heavy whipping cream until soft peaks form. With wire whisk, gently fold whipped cream into custard mixture. Pour egg nog into chilled 5-quart punch bowl; sprinkle with ground nutmeg. Makes about 16 cups.

Merry Christmas!