Non-Alcoholic Eggnog

Combine the eggs, sugar, and salt in a heavy saucepan or in a double boiler over medium heat. Whisk together until uniform in color. While whisking, add the milk. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon.

Remove the pan from the heat and let cool. Place the pan in the refrigerator and chill for 1 hour.

Stir the rum extract and nutmeg into the eggnog. Fold in the beaten whipping cream. Divide between individual glasses and sprinkle with additional nutmeg. Serve immediately.