• ¾ cup sugar
• 7 tablespoons flour
• ¼ teaspoon salt
• 2 eggs
• 3 cups eggnog, scalded
• 12 large ginger cookies
• ½ cup heavy cream, whipped
• Crystallized ginger pieces
• Freshly grated nutmeg

Mix together the sugar, flour, salt and eggs. Slowly stir in the eggnog. Return the mixture to low heat, and stir constantly until it begins to boil. Reduce the heat to simmer and continue to stir and cook 2 to 3 minutes. Remove from the heat. Cool to room temperature.

To assemble:

Place large cookie on individual plates. Spoon desired amount of custard on each cookie. Top with another cookie. Put a dollop of whipped cream on cookie and top with ginger and fresh grated nutmeg if desired.