Phoebes Eggnog

                                         

12 large egg yolks

4 cups milk

1 1/3 cups sugar

1 cup chilled whipped cream

1 tablespoon vanilla extract

Grated nutmeg, (optional)

• In a large bowl, whisk egg yolks.
• In medium saucepan, whisk milk and sugar over medium heat for 1-2 minutes until sugar is dissolved, 
• Whisking constantly, pour hot mixture into yolks in a slow and steady stream.
• Return mixture to pan
• Cook over medium-low heat, for about 20 -25 minutes, stirring often, until thick enough to coat back of spoon; do not let simmer. 
• Quickly strain into a bowl. 
• Stir in cream and vanilla
• Cool completely; cover with plastic wrap; refrigerate until chilled. 
• Garnish with nutmeg, if desired.