Egg Nog

Directions

1. 1
   Whisk the egg yolks with the sugar, vanilla, and nutmeg together in a saucepan until creamy-looking.
2. 2
   Add the cream and 2 cups of the half-and-half, and whisk until blended.
3. 3
   Cook over very low heat while stirring.
4. 4
   Look for a temperature reading of 175 degrees on a meat thermometer.
5. 5
   Dont overheat or cook longer than needed to reach this temperature.
6. 6
   Remove from the heat.
7. 7
   Strain the egg nog into the container you will store it in and add the remaining half-and-half.
8. 8
   Refrigerate.
9. 9
   If youd like to add something interesting (i.e., brandy, bourbon, or dark rum), a cup of the stuff should be about right.
10. 10
    Serve with some more nutmeg (freshly grated, if possible) over the top.