SAN FRANCISCO (KCBS) – This recipe is an adaptation of the best eggnog recipe ever. It was created by Bill Larimore, one of the founders of the Berkeley Wine & Food Society. He served it at his annual holiday party and it was always a hit at the event.
Because of the risk of salmonella in modern eggs, I cook the eggs into a custard and float whip cream on top. In the original version, the egg yolks and cream were in the bowl and the egg whites floated on top. The proportions remain true to the original recipe.