Source: Incredible Egg Board

Classic Cooked Eggnog
For this indulgent holiday staple, try this classic recipe. Use leftovers to glam up pancake or French toast batter.
Serves: 12
Prep Time: 10 minutes
Cook Time: 15 minutes


6 large eggs
1/4 cup sugar
1/4 teaspoon salt
4 cups milk
1 teaspoon pure vanilla extract

Whisk together the eggs, sugar and salt in a large heavy saucepan until blended. Stir in 2 cups of the milk and cook over low heat, stirring constantly but gently for about 15 minutes, or until the eggnog thickens enough to coat a metal spoon with a thin film and registers 160°F. on a candy thermometer.

Remove from the heat immediately and stir in the remaining 2 cups of milk and the vanilla. Cover and refrigerate for at least 2 hours or until completely chilled. Serve right away or refrigerate for up to 12 hours. Stir gently before serving.