1 quart (2%) milk
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla or rum extract
1 cup whipping cream
Directions: Place milk in a 2 quart measuring cup. Heat on high in microwave for 4 to 6 minutes or until hot. (Do not boil). Beat together eggs and salt in large bowl. Gradually beat in the sugar. Slowly pour the hot milk mixture into the eggs while continuing to beat. Pour back into the 2 quart glass measuring cup. Heat on high two to three minutes. Remove from microwave and insert thermometer into mixture. It should register 160°F. Stir in vanilla or rum extract. Cool by setting the bowl in very cold water. Stir for 10 minutes. Cover and refrigerate until thoroughly chilled, several hours or overnight. Pour into punch bowl or pitcher. Fold in whipped cream and dust with nutmeg. Makes 2 quarts.