Southern Drinking' Custard

"'This ain't ezactly custard, and it ain't ezactly eggnog. Danged if I know what 'tis, ecept 'tis mighty good." . . . Old man Varney.

• 9 eggs, beaten
• 1 cup white sugar
• 1/2 teaspoon salt
• 3 cups milk mixed with 3 cups cream (or 6 cups half & half)
• 3 teaspoons vanilla extract
• 1/4 teaspoon ground nutmeg (optional)

METHOD

To beaten eggs add sugar and salt. Mix and set aside.

Scald milk mixture (or half & half) over medium heat, stirring constantly. DO NOT BOIL.

Stirring vigorously, add egg and sugar mixture to hot milk/cream. Cook until mixture thickens to the consistency of heavy cream, and will lightly coat a spoon.

Remove from heat. Let stand 5 minutes. Stir in vanilla, mixing well.

Chill and have cold when serving.

Note: if you want this to taste like eggnog, add nutmeg when you stir in vanilla or, sprinkle a bit on top of each glass before serving. Cinnamon sprinkled on top is good, too. For an extra touch, top with whipped cream, sprinkled with cinnamon.

Makes 6-8 (8-ounce) glasses.

recipe from www.inmamaskitchen.com

Contributor: Cliff Lowe

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