Eggnog

Directions

1. 1
   Split the vanilla bean and scrape out the seeds, set aside.
2. 2
   In a bowl over simmering water, whisk together the eggs, sugar and vanilla bean seeds.
3. 3
   Keep whisking until a ribbon is formed and the mixture has been heated to 140 degrees.
4. 4
   Hold it at this temperature for 2-3 minutes, and allow the mixture to thicken.
5. 5
   Stir this mixture into the milk.
6. 6
   Stir in the cinnamon.
7. 7
   Refrigerate this for 2 hours or until cold.
8. 8
   Whip the cream and add it to the egg mixture.
9. 9
   Sprinkle the top with the mace before serving.