Here's my recipe- it's worth the work!
SOUTHERN CUSTARD EGGNOG
Soft Custard(below)
1 cup chilled whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
1/2 cup rum
1 or 2 drops yellow food color, if desired (I don't)
Ground nutmeg
Prepare Soft Custard. Just before serving, beat whipping cream, powdered sugar & vanilla in chilled small mixer bowl until stiff. Stir rum & food color into chilled custard. Stir 1 cup of the whipped cream gently into custard.
Pour eggnog into small punch bowl. Drop remaining whipped cream in 4 or 5 mounds onto eggnog. Sprinkle nutmeg on whipped cream mounds. Serve immediately. 10 servings (about 1/2 cup each)
SOFT CUSTARD
3 Eggs, slightly beaten
1/3 cup sugar
dash of salt
2 1/2 cups milk
1 teaspoon vanilla
Mix eggs, sugar & salt in heavy 2-quart saucepan. Stir in milk gradually. Cook over low heat, stirring constantly, until mixture just coats a metal spoon, 15 to 20 minutes.
Remove custard from heat; stir in vanilla. Place saucepan in cold water until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Cover & refrigerate at least 2 hours but no longer than 24 hours.
** I have kept it for up to 1 week after adding the rum & whipped cream mixture.