Cooked Custard Eggnog Recipe

Heat milk but do not boil. Beat the eggs and salt in a large bowl; gradually add the sugar. Stir 1/4 cup of the hot milk into the egg mixture. Add the rest of the mixture of hot milk, stirring constantly over medium-low heat until the mixture thickens. Stir in the nutmeg, cinnamon and vanilla.

Set hot pan in a large pan of ice to cool, stirring occasionally. When mixture has cooled, refrigerate.