Holiday Egg Nog

[CLB4899]

This egg nog recipe has been in the family for 4 generations. Assemble the ingredients (dairy products chilled):
One dozen PASTEURIZED eggs (VERY IMPORTANT -- you do not want to get salmonella from uncooked regular eggs! Many grocers and supermarkets now carry pasteurized eggs, extra cost but worth it for food safety)
1 cup sugar, more or less
2 quarts heavy cream
1 quart whole or 2% milk
1-750 ml. bottle Southern Comfort
250 ml. brandy (I use White Brandy, but substitute to taste)
fresh grated nutmeg to taste

In a LARGE bowl, beat 6 eggs and 6 egg yolks (reserve the remaining 6 egg whites) until well blended. Gradually blend in the cream, milk, Southern Comfort, and brandy, then blend in the sugar until it is dissolved. (taste for sweetness to your liking -- you may not need the entire cup of sugar)REFRIGERATE at this point at least 2 hours to mellow the flavor. Just before serving, beat the remaining 6 egg whites in a clean bowl to stiff peaks. Gradually fold the egg whites into the egg nog in a large punch bowl or other non-reactive container (glass, plastic, stainless steel. Dust with nutmeg to taste, either over the entire batch of egg nog or onto individual servings.