Cooked Eggnog

In heavy 4-quart saucepan with wire whisk, beat eggs, sugar and salt until blended. Gradually stir in 1 quart milk and cook over low heat, stirring constantly until custard thickens and coats the back of a spoon well, about 25 minutes, but do not boil, or it will curdle. (Mixture should be about 160 degrees F) Pour custard into large bowl, stir in rum, vanilla, nutmeg and remaining milk. Cover and chill, at least 3 hours. whisk, gently fold whipped cream into custard. Pour eggnog into chilled 5 quart bowl, sprinkle with nutmeg. Makes about 16 cups (32 servings.) Keep it in something you can shake. The cream and custard will separate.