Boiled Custard (Eggnog)

Whisk egg yolks and sugar in heavy saucepan until light and fluffy.

Gradually whisk in milk and cream.

Cook over medium-low heat, stirring constantly, until mixture reaches 160°F and coats the back of a spoon.

Do not let it boil or the eggs will scramble.

Remove from heat and stir in vanilla, nutmeg, and salt.

Strain through fine-mesh sieve into pitcher.

Cover and refrigerate at least 4 hours or overnight.

Serve cold with whipped cream and a sprinkle of nutmeg.