Serves 4 to 6
2 cups heavy cream
1 cup whole milk
5 large egg yolks
2/3 cups granulated sugar
Pinch of fine salt
1/4 teaspoon freshly ground nutmeg
1 teaspoon pure vanilla extract
2 tablespoons bourbon (such as Maker's Mark)
More nutmeg for garnish (optional)
1. In a saucepan over medium heat, bring cream and milk to a very gentle simmer. Shut off heat. In a bowl, whisk together egg yolks and sugar. Slowly whisk hot cream mixture into egg yolk mixture; add salt. Return mixture to saucepan and stir over low heat until mixture thickens, about 4 to 5 minutes.
2. Shut off heat and strain liquid into a bowl and stir in nutmeg. Cover with plastic wrap and refrigerate until cold, about 4 hours.
3. Stir in vanilla and bourbon. Serve in glasses and garnish with more freshly grated nutmeg.
4. Cook with soul. Eat with pleasure!