Egg Nog

Instructions

1. 1

   Separate the eggs very carefully, making sure no yolk gets into the whites. Refrigerate the whites in a covered container.

2. 2

   In a pan off the fire, whisk the egg yolks with the sugar until it becomes pale yellow and thicker. Add the nutmeg, vanilla, cream, and one cup of the half-and-half. Whisk until blended.

3. 3

   Heat the pan over a very low fire while stirring, with a meat thermometer in the mix. Watch for a temperature reading of 175. Don't overheat or cook longer than needed to reach this temperature.

4. 4

   Remove from the heat, and add the remaining half-and-half. Use a fine sieve to strain the mixture into the container you'll use to refrigerate it, and put it into the refrigerator.

5. 5

   When you're ready to serve the egg nog, beat the egg whites with the cream of tartar until it makes soft peaks. With a rubber spatula or wooden spoon, stir the beaten egg whites into the refrigerated egg nog until most (but not all) of the streaks are blended in.

6. 6

   If you'd like to add something interesting (i.e. brandy, Bourbon, or dark rum), a half-cup of the liquor is about right. Serve with some more nutmeg (freshly grated, if possible) over the top.