*6 large egg yolks, ½ c sugar, 1 c heavy cream, 2 c whole milk, 1 tsp nutmeg, pinch of salt, ¼ tsp vanilla extract
Whisk together egg yolks and sugar in a bowl until fluffy. In a saucepan, bring cream, milk, nutmeg and salt to low boil, stirring often. Stir one tablespoon milk mixture into sugar and egg mixure. Continue to add one tablespoon at a time, stirring well, until egg mixture has been tempered (6 tablespoons).
Pour tempered eggs back into saucepan and cook over medium heat, whisking, for 3-5 minutes until thickened. Remove from the heat and stir in the vanilla. Refrigerate until thoroughly chilled.