Creamy Old Fashion Egg Nog

• 6 eggs
• 3/4 C. Sugar
• 2-12 oz cans of Milnot or evaporated milk
• Dash of salt
• 2 Tbsp. pure vanilla extract
• 1 C. whipped cream (Cool whip will work, but not as tasty as making your own with whipping cream. )
• Ground nutmeg

In a bowl, lightly beat eggs and sugar. Heat milk into egg mixture. Pour into large saucepan and cook over medium/low heat, simmering constantly till it reaches 160 degrees. Strain into a bowl and stir in vanilla. Chill till cold. Beat whipped cream until stiff and fold into egg mixture. Garnish with nutmeg. Yields 1 1/2 quarts.

For a lighter version, substitute splenda in, but I add it after it has chilled, and use cool whip light whipped topping.

This never last long at our house and is a wonderful treat on Thanksgiving night especially with a late night piece of pumpkin pie or Christmas Eve.