Description
'Tis the season for first-class entertaining-with first-class ingredients. The warm spice notes in Mount Gay Eclipse Rum will make this year's eggnog especially good.

Ingredients

• 8 large eggs
  
• 4 egg yolks
  
• 1 cup granulated sugar
  
• 5 cups whole milk
  
• 1 1/2 cups Mount Gay Eclipse Rum
  
• 1 cup 80° bourbon
  
• 1 tablespoon pure vanilla extract
  
• 1/2 teaspoon freshly grated nutmeg
  
• 2 cups whipping cream
  
• 2 tablespoons superfine sugar

Preparation
In a mixing bowl, whisk eggs, yolks and granulated sugar until smooth. Pour into a large, heavy-bottomed saucepan. Stir in milk, gradually, blending well with each addition. Heat slowly over very low heat, stirring steadily, until the mixture reaches 160° to 170°F on an instant-read thermometer. The custard should be thick enough to coat the back of a spoon: If you draw your finger across the back of the spoon, the line will remain distinct, and the custard sauce is done.

Pour the custard through a fine-meshed sieve into large bowl. Stir in vanilla, Mount Gay Eclipse Rum, bourbon and nutmeg. Let mixture cool, then cover with plastic wrap and refrigerate until cold, at least three hours, or up to one day.

Nutrition
no information available

Serves
Makes 16 cups; serves 18 to 20

Variations
no information available