For custard- Mix eggs, sugar, milk, and salt. Cook over low heat stirring constantly until it just coats a metal spoon, about 15 to 20 minutes.

Remove from heat and add vanilla. Place pan in cold water until cool. Refrigerate at least 2 hours.

Before serving, beat whipping cream, sugar, vanilla in a chilled bowl until stiff.

Stir rum and food coloring into custard if desired. Stir in1 cup of whipped cream gently into custard.

Pour into a small punch bowl. Drop remaining whipped cream into eggnog. Sprinkle with nutmeg.