Beat 1/3 cup sugar into egg yolks. Add salt; stir in milk. Cook over medium heat, stirring constantly until mixture coats spoon. Cool. Beat egg whites until foamy. Gradually add 3 tablespoons sugar, beating to soft peaks. Add to custard and mix thoroughly. Add flavorings. Chill 3 to 4 hours. Pour into punchbowl. Dot eggnog with "islands" of whipped cream and sprinkle with nutmeg. 6 to 8 servings.