Separate eggs. Reserve 6 egg whites.
Beat 12 egg yolks with ½ cup white sugar until light.
Pour into heavy cooking pot. Add milk and salt.
Cook slowly over medium heat stirring constantly until mixture coats a silver spoon (almost to boiling point but do not boil).
Cool completely.
Stir in vanilla, rum flavoring, and nutmeg.
Whip 6 egg whites until foamy.
Gradually add ¼ cup white sugar and whip until stiff.
Fold into cooled eggnog.
Sprinkle with nutmeg.
Cover and place in fridge overnight. Enjoy.

Variation: Prepare eggnog as above but rather than storing in the fridge overnight, pour into a punch bowl.
Dollop with whipped cream and nutmeg and serve immediately.