classic cooked egg nog

In large saucepan, beat together eggs, sugar, and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately. * For faster preparation, heat milk until very warm before stirring milk into eggs and sugar. MICROWAVE: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended. Set aside. In 1-quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 F., about 5 to 6 minutes. Stir in remaining 2 cups milk and vanilla. Continue as above. GARNISHES AND STIR-INS: Choose 1 or several. Chocolate curls Maraschino cherries Cinnamon sticks Orange slices Extracts or flavorings Peppermint stick or candy canes Flavored brandy or liqueur Plain brandy, rum or whiskey Fruit juice or nectar Sherbert or ice cream Ground nutmeg Whipping cream, whipped Makes 1½ quarts or 12 (½-cup) servings Posted by: Steve Herrick Source: [Egg Classics Often-Requested Recipes, American Egg Board] Submitted By STEVE HERRICK On 10-13-94