1Cook the egg yolks, sugar, vanilla and milk in a double boiler until thickened and light lemon colored.
2Remove from heat and place in an ice bath, stirring until cold.
3Add the half and half and heavy cream.
4Heat the egg whites, salt and sugar over a pot of boiling water, stirring constantly, until 140°F.
5Remove and beat with a whisk or mixer until stiff peaks form.
6Fold this"meringue" into the egg/cream mixture.
7Chill for one hour before serving.
8Sprinkle with nutmeg before serving.
9Optional: Add 1/4 cup dark rum and 1/4 cup cream sherry to the eggnog and stir well.