Eggnog

Directions

1. 1
   Combine milk and spices including vanilla bean in a heavy saucepan and let them infuse over lowest possible heat for 5 minutes.
2. 2
   Meanwhile, combine yolks and sugar in a large bowl and whisk until mixed.
3. 3
   Bring milk to a boil and gradually whisk it into the yolk mixture.
4. 4
   Return this mixture to the saucepan.
5. 5
   Cook over medium heat, stirring steadily with a wooden spoon, for 2 to 3 minutes, or until foam subsides and mixture thickens to consistency of heavy cream.
6. 6
   (Mixture should thickly coat the back of a wooden spoon.)
7. 7
   Do not boil, or mixture will curdle.
8. 8
   Strain mixture into a large bowl and let cool to room temperature.
9. 9
   Stir in rum, brandy, half-and-half, vanilla and nutmeg.
10. 10
    Refrigerate eggnog for at least 2 hours, preferably overnight.
11. 11
    Just before serving, dust top of eggnog with additional nutmeg.