• 12 large eggs
  • 1-1/2 C sugar
  • 8 C whole milk divided
  • 2Tbl vanilla extract
  • 1tsp nutmeg
  • 2C heavy whipping cream
  • Additional nutmeg (optional)


  1. In a heavy saucepan, whisk together eggs, and sugar. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160-170. Do not allow to boil. Immediately transfer to a larger bowl.
  2. Stir in vanilla, nutmeg, and remaining milk. Place bowl in an ice-bath, stirring until mixture is cool. (if separation occurs, process in a blender to smooth) Refrigerate, covered, until cold, at least 3 hours.
  3. To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired sprinkle with additional nutmeg before serving.