-Ingredients-
6 large eggs, plus 2 yolks
2 tablespoons sugar
1/4 teaspoon salt
4 cups whole milk
1 tablespoon vanilla
1/2 teaspoon grated nutmeg
1/4 cup heavy cream, whipped to soft peaks
•
-Directions-
1. Combine eggs, egg yolks, sugar, and salt in a 3- or 4-quart pan, whisking until completely mixed.
2. Continue whisking while pouring milk in a slow, steady stream until completely incorporated.
3. Turn on burner to a low heat setting.
4. Place pan on burner and stir mixture continuously until an instant-read thermometer reaches 160 degrees F and the mixture thickens enough to coat the back of a spoon.
5. Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg.
6. Add vanilla extract and nutmeg, stirring to combine.
7. Pour into a container and cover with a lid or plastic wrap.
8. Refrigerate this mixture to chill at least 4 hours or up to 3 days before finishing.
9. When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks.
10. Fold whipped cream into cold custard mixture until combined.
•
