Martha Stewart's Eggnog

1 qt whole milk 
1 x vanilla bean split lengthwise, 
    seeds removed and reserved 
12 lrg egg yolks 
2 cup sugar 
1/2 tsp salt 
1 1/2 cup bourbon (optional) 
1/2 cup dark rum (optional) 
1 pt heavy cream 
1 whl freshly-grated nutmeg 



In a medium saucepan, heat milk, vanilla bean, and seeds. Bring to a gentle boil. Remove from heat, cover, and allow vanilla bean and seeds to steep for 30 minutes.

Combine egg yolks, 1 1/2 cups sugar and salt in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, about 3 to 5 minutes.

Remove vanilla bean and return milk to a simmer. Add half the warm milk to the egg mixture; whisk on low until blended. Pour egg mixture into remaining warm milk. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 to 10 minutes. Remove from heat. 

Pass mixture through a fine sieve into a bowl. Chill completely in refrigerator or over an ice bath.

Add bourbon and rum to chilled egg mixture, if desired, mix well and refrigerate. Whip cream and remaining 1/2 cup sugar until stiff. 
Gently fold into egg-milk mixture. Transfer cooled eggnog into a large punch bowl. Sprinkle grated nutmeg over the top, and serve.
This recipe yields 20 servings. 





from: http://fooddownunder.com/cgi-bin/recipe.cgi?r=159538