CLASSIC COOKED EGG NOG

Instructions

1. 1

   In large saucepan, beat together eggs, sugar and salt, if desired.

2. 2

   Stir in 2 cups of the milk.

3. 3

   Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F.

4. 4

   Remove from heat.

5. 5

   Stir in remaining 2 cups milk and vanilla.

6. 6

   Cover and refrigerate until thoroughly chilled, several hours or overnight.

7. 7

   Just before serving, pour into bowl or pitcher.

8. 8

   Garnish or add stir−ins, if desired.

9. 9

   Serve immediately.