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Eggnog II

6 eggs, beaten
2 1/4 cups milk
1/3 cup white sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 teaspoons white sugar
1 pinch ground nutmeg

In a large saucepan, combine the eggs, milk and 1/3 cup sugar.
Cook and stir over medium heat until mixture coats a metal spoon.
Remove from heat.
Cool quickly by placing pan in a sink or bowl of ice water and stirring 1 to 2 minutes.
Stir in the vanilla.
Chill 4 to 24 hours.
Before serving, whip the cream and 2 tablespoons sugar until soft peaks form.
Transfer chilled egg mixture to a punch bowl.
Fold in whipped cream mixture and serve at once.
Sprinkle each serving with nutmeg.

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