1 cup sugar
6 tablespoons water, divided
1/2 teaspoon lemon juice
6 eggs
4 cups 1% milk
1/2 teaspoon vanilla extract
1/8 teaspoon each ground nutmeg and salt
3/4 cup whipping cream
2 tablespoons almond or hazelnut liqueur (optional)
1 tablespoon icing sugar
Grated nutmeg (optional)

Preparation Instructions:

In a medium saucepan, combine sugar, 2 tablespoons water and lemon juice. Place remaining 4 tablespoons water near stove. Bring sugar mixture to a boil over medium heat, stirring constantly; cook for 5 minutes or until mixture is dark amber in colour. Remove from heat.

Gradually and carefully add water to sugar mixture or it may spatter. Stir until sugar mixture is dissolved. In a large bowl, whisk together eggs and milk. Stir in caramel mixture. Cook over medium low heat for about 12 minutes or until mixture coats back of spoon. Immediately strain through a cheesecloth into a 6 cup bowl. Stir in vanilla, nutmeg and salt.

Cover and refrigerate until chilled. Just before serving, beat together whipping cream, liqueur, if desired, and icing sugar until soft peaks form. Pour chilled eggnog into 2 quart serving bowl. Fold in whipped cream with whisk. Sprinkle nutmeg on top, if desired. Makes about 14 (1/2 cup) servings.