Eggnog

Steps

1. 1
   Whisk the egg yolks and sugar in a bowl for 2–3 minutes until pale and thick.
2. 2
   Heat the milk, cream and nutmeg in a saucepan over medium heat until steaming with small bubbles at the edge, about 5 minutes; do not let it boil.
3. 3
   Temper the yolks: pour a ladle of the hot milk into them in a thin stream while whisking, then a second ladle, before tipping everything back into the pan.
4. 4
   Cook over low heat, stirring constantly with a spatula, until the custard coats the back of a spoon and reaches 75°C, 5–8 minutes; above 80°C the yolks scramble.
5. 5
   Strain through a fine sieve into a jug, stir in the vanilla and the spirit, and press cling film onto the surface.
6. 6
   Cool, then refrigerate for at least 3 hours, or overnight, until cold and slightly thickened.
7. 7
   Stir well, pour into small glasses or cups and finish each with a little freshly grated nutmeg.