Eggnog - again, by Not Suzanne
for 96 oz., or lots for 12 people
9 eggs, 2 pt. cream, 4 c. brandy, bourbon or rum
1/4 t. salt & 1/2 t. cream of tartar & 1 T. cornstarch
cooking thermometer and 2 very large cannisters or mixing bowls

Yolk mixture:  beat yolks until light.  Add 1 T. cornstarch (avoids curdling).  Add 2 pts. + 1 c. cream.  Cook in microwave, stirring frequently, until it reaches 175 degrees.  Add liquor and refrigerate. 

Whites:  beat to foam them, then add 1/4 t. salt & 1/2 t. cream of tartar.  Then beat until they make stiff shiny peaks.  On stovetop cook 1 1/2 c. water and 4 c. sugar.  Do not stir until it is clear.  Then cover pan and boil rapidly.  It will form bubbles and thicken.  Then uncover it and boil it until it reaches 238 degrees.  Then stream the hot mixture into the whites while beating them.  Beat for 5 more minutes. Mix the yolks and whites. 

Maybe add nutmeg.