Method

Step 1

Whisk the yolks and sugar together in a bowl until they're pale and creamy

Step 2

In a saucepan over medium heat, combine the milk, cream, and nutmeg. Stir often until the mixture reaches a simmer.

Step 3

Slowly add a ladleful at a time of the hot milk mixture into the eggs and sugar mix, making sure to whisky constantly. This should prevent the eggs from scrambling. 

Step 4

Pour the mixture back into the saucepan, and whisk over a low/medium heat until the mixture thickens slightly. This should take a couple of minutes. 

Step 5

Remove from the heat, stir in the vanilla extract and your chosen spirit, then cover a refrigerate until chill. Serve cold, topped with extra nutmeg.