Ok, here's the eggnog recipe I used last year. But now that I've learned to make custard, I'd be inclined to warm the milk first--otherwise it takes forever. Also, I just make the custard part and thin with milk to taste when drinking it. I did find that it was best after it had a good long time in the fridge, which blended the flavours and mellowed the alcohol a bit.
6 eggs
1/4 c. sugar (to taste--maybe a little more)
1/4 tsp. salt (optional--I would leave it out)
4 cups whole milk (or part cream...)
2 tsp. vanilla
1/4 tsp. nutmeg (to taste--I like much more)
2 tbsp. rum (or to taste, of course!)
In large saucepan, beat together eggs, sugar, and salt. Stir in 2 cups of milk. Cook over low heat, stirring constantly, until mixture coats a metal spoon (160F, if you're measuring). Remove from heat. Add vanilla, nutmeg, and rum. Stir until blended. Add remaining milk and stir again. Cover and chill for several hours or overnight.
