Rich, custardy, and spiked with nutmeg. This cooked version is safe to eat and incredibly creamy. Far superior to store-bought cartons.
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8 items
Whisk egg_yolks and granulated_sugar in a medium bowl until light and creamy.
In a saucepan over medium heat, combine cream, milk, nutmeg, and salt. Stir until (do not boil).
the eggs by slowly whisking a ladle of hot milk into the egg mixture. Repeat with another ladle.
Pour the egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly, until thickened enough to coat a spoon (160°F).
Remove from heat and stir in vanilla_extract and bourbon_or_rum (if using).
Pour into a jar and refrigerate until thoroughly chilled (it thickens as it cools).
Serve garnished with fresh nutmeg.
