Southern Eggnog

Suggested in a 1959 book as a terrific beverage to serve at a New Years Day Open House party. I don't know why it was given the "Southern" designation.

• Ready In: 24 hrs 15 mins
• Serves: 12

Ingredients

• 1  package vanilla pudding mix, the kind you cook
• 1⁄2 cup sugar
• 1  quart milk
• 3  egg yolks, slightly beaten
• 3  egg whites
• 1  teaspoon vanilla
• 1⁄4 cup peach brandy or 1⁄4 cup Grand Marnier
• 1  cup  whipping cream
•  nutmeg

Directions

1. Combine pudding mix, sugar, and 1/4 cup of the milk in a 2-quart saucepan.
2. Add slighly beaten egg yolks and blend well.
3. Then add remaining milk; mix well.
4. Cook over medium heat, stirring constantly, until mixture comes to a full boil, about 10 minutes.
5. Cool.
6. Beat egg whites until stiff peaks form; fold into cooled pudding mixture.
7. Add vanilla and brandy; then chill several hours.
8. Just before serving, whip the cream.
9. Spoon onto eggnog and sprinkle with nutmeg.