Eggnog (Cooked)

Heat half-and-half and sugar in medium saucepan over medium heat,

stirring to dissolve sugar.

Whisk egg yolks in large heatproof bowl

until thickened; gradually whisk in hot mixture.

Return to saucepan

and stir with wooden spoon over medium-low heat until custard

coats spoon and reads 185°F on instant-read thermometer.

through wire sieve into preheated large punch bowl; let cool.

Cover and refrigerate until chilled, at least 4 hours.

cream to soft peaks and fold into custard.

Serve in punch cups and

top each serving with nutmeg.