Egg-Nog - Classic Cooked

Add the Egg, Sugar and the Salt, if desired, to a large saucepan and beat them together.

Stir half of the Milk into the saucepan and cook over low heat, stirring constantly, until the mixture coats a metal spoon and reaches 160 degrees F.

Stir the rest of the Milk and the Vanilla Extract into the saucepan off the heat, then cover and refrigerate until thoroughly chilled, several hours or overnight.

Pour the chilled eggnog into a punch bowl just before serving, with stir-ins such as sherbet or ice-cream if desired, then into punch glasses.