|Eggs||4 , beaten (slightly)|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||3 Cup (48 tbs), scalded|
|Almond extract||1⁄2 Teaspoon|
|Cold milk||3 Cup (48 tbs)|
|Whipping cream||1 Cup (16 tbs), whipped|
Combine eggs, sugar and salt in top of double boiler.
Stir scalded milk in gradually; mix well.
Cook over boiling water until mixture thinly coats metal spoon.
Remove from heat; cool.
Stir in flavorings; cover.
Refrigerate until ready to serve.
Beat chilled custard until smooth and frothy.
Stir in cold milk; spoon into punch bowl.
Whip cream; drop by spoonfuls onto eggnog.