Classic Cooked Egg Nog
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||1 Quart, divided|
In lg.saucepan, beat together eggs, sugar and salt, if desired.
Stir in 2 cups of the milk.
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 degrees F.
Remove from heat.
Stir in remaining 2 cups milk and vanilla.
Cover and refrigerate until thoroughly chilled, several hours or overnight.
Just before serving, pour into bowl or pitcher.
Garnish or add stir ins, if desired.