2/3 cup sugar
dash of salt
3 1/2 cups milk
1 1/2 teaspoon vanilla
1 teaspoon rum extract
1 quart milk or half and half
Mix eggs, sugar, and salt in heavy pan. Stir in 3 1/2 cups milk milk gradually. Cook over low (#7 on the burner), stirring constantly, until it almost boils (approximately 10 minutes).
Remove from heat. Stir in flavorings. Cool.
Add 1 quart milk or half and half.
Makes approximately 2 quarts.
Southern Custard Eggnog
