Egg Nog

6 egg yolks

½ c sugar

Whip together until creamy and lightened.

Add:

1 c heavy cream

2 c milk

½ t nutmeg

½ t salt

¼ t vanilla

Bring to a simmer. Add spoonfuls of the milk mixture to the eggs, whipping to temper the eggs. Go slowly. When the milk is almost gone, put it all back into the pot and whisk until thickened and reaches a temperature of 160 degrees.

Remove from heat and run through a strainer. Refrigerate until cooled. You can put it through a blender if needed.