Ingredients:

  • 6 large eggs, separated (yolks and whites separated) — about 360 g total eggs
  • 3/4 cup (150 g) granulated sugar, divided (1/2 cup / 100 g for yolks, 1/4 cup / 50 g optionally for whites)
  • 2 cups (480 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon freshly grated nutmeg, plus extra for garnish
  • Optional alcohol: 1/2–1 cup (120–240 ml) bourbon, dark rum, or brandy (adjust to taste; omit for virgin version)
  • For whipped finish Option A — 1 cup (240 ml) heavy cream, chilled, whipped to soft peaks
  • For whipped finish Option B — Egg whites from the 6 large eggs (see above) and remaining 1/4 cup (50 g) granulated sugar (if using whites)
  • Garnish: Freshly grated nutmeg, cinnamon sticks, or whole cloves (optional)

Instructions:

  1. Prepare: Chill a mixing bowl and beaters if whipping cream. Separate eggs into yolks and whites, reserving whites in a clean bowl if using for whipped whites.
  2. Whisk yolks and sugar: Whisk the egg yolks with 1/2 cup (100 g) sugar until pale and slightly thickened.
  3. Heat milk and cream: Combine whole milk, 1 cup (240 ml) heavy cream and salt in a heavy saucepan. Heat over medium until steam rises and the mixture is hot but not boiling; remove from heat.
  4. Temper and cook custard: Slowly ladle about 1 cup of the hot milk mixture into the yolks while whisking constantly. Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over low–medium heat, stirring constantly, until the mixture reaches 160°F (71°C) and coats the back of a spoon; do not boil.
  5. Chill custard: Immediately strain the custard through a fine-mesh sieve into a clean bowl set over an ice bath to stop cooking. Stir in vanilla and 1 teaspoon grated nutmeg. Cool to room temperature, then cover and chill at least 4 hours or overnight.
  6. Prepare the froth (choose one just before serving): Option A — Whipped cream: Whip 1 cup (240 ml) chilled heavy cream to soft peaks and fold into the chilled custard. Option B — Whipped egg whites: Whip reserved egg whites with remaining 1/4 cup (50 g) sugar to soft peaks (use pasteurized whites if safety is a concern) and fold into the chilled custard.
  7. Add alcohol and finish: Stir in 1/2–1 cup (120–240 ml) spirit of choice to taste or omit. Taste and adjust sugar or spice; if too thick, loosen with a splash of milk. Transfer to a serving pitcher.
  8. Serve: Pour into chilled glasses, grate additional nutmeg on top or garnish with a cinnamon stick. Keep refrigerated and consume within 3 days.