Thanksgiving Eggnog Extreme Recipe

INGREDIENTS:
12 egg yolks
2 cups white sugar
1 (750 milliliter) bottle white rum
1 quart half-and-half cream
1 quart heavy cream
12 egg whites
1 cup white sugar
1/4 teaspoon ground nutmeg

DIRECTIONS:
In a large bowl, combine egg yolks, 2 cups sugar and rum.
Mix well, cover and refrigerate for 24 hours.
Stir half-and-half into cooled yolk mixture.
 In a large bowl, whip the heavy cream until soft peaks form; set aside.
In a separate clean bowl, with a clean whisk, whip egg whites until thick, then gradually add sugar and whip until peaks form.
Fold the whipped cream into the egg whites, then fold into the yolks mixture.
Sprinkle top with nutmeg.

Eggnog I

INGREDIENTS:
2 egg yolks
1/4 cup white sugar
1 pinch salt
2 cups milk
2 tablespoons rum
1/2 cup heavy whipping cream
1 pinch ground nutmeg

DIRECTIONS:
In the top of a double boiler, whisk together the egg yolks, sugar and salt.
Add milk and mix well.
Stir frequently and cook over hot water until mixture thickens to coat a metal spoon.
Mix in rum and chill.
Beat whipping cream until stiff peaks form.
Fold into chilled egg mixture, pour into glasses and top with freshly grated nutmeg.

INGREDIENTS:
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

DIRECTIONS:
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.