8 Large Eggs
3/4 cup granulated sugar
1 1/4 cup heavy whipping cream
2 1/3 cup milk
1/2 tsp ground nutmeg
Pinch of salt
whipped cream & ground cinnamon, for topping
1. Whisk the sugar and egg yolks together in a medium bowl until light and creamy.
2. In a medium saucepan and on medium heat, combine the cream, milk, nutmeg, and salt. Stir often until mixture reaches a bare simmer
3. Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the egg.
4. Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
5. Whisk constantly for a minute or so, until the mixture is slightly thickened (or until at 160 degrees F). It will thicken more as it cools.
