Method

1. In heavy 4-quart saucepan, with wire whisk, beat eggs, sugar, and salt until blended.
2. Gradually stir in 1 quart milk and cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon well, about 25 minutes (mixture should be about 170 F to 175 F. but do not boil or it will curdle).
3. Pour custard into large bowl; stir in vanilla extract, 1 teaspoon ground nutmeg, and remaining milk.
4. Cover and refrigerate until well chilled, about 3 hours.
5. To serve, in small bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form with wire whisk, gently fold whipped cream into custard mixture.
6. Pour eggnog into chilled 5-quart punch bowl; sprinkle with ground nutmeg.