Holiday Eggnog

4 cups milk, scalded
6 eggs
1/2 cup sugar
1/4 tsp salt
2 cups heavy cream
2 tsp vanilla
3/4 to 1 cup spirits

Scald milk in large saucepan. Separate eggs. Beat the yolks with 1/4 cup of the sugar. Add 1/2 cup of the scalded milk to the beaten egg yolks, then return mixture to remainder of milk in saucepan and cook over very low heat or in a double boiler over boiling water, stirring until mixture is slightly thickened and coats the spoon. Chill. Add salt to the egg whites and beat with electric mixer until frothy. Gradually add remaining 1/4 cup sugar, beating until whites hold soft peaks. Whip cream. Just before serving, fold in beaten egg whites and whipped cream along with vanilla and spirits. Keep chilled.

Makes 20 half-cup portions.

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Cajun Country -- New Iberia, Louisiana