Victorian Eggnog

Directions

1. 1
   Bring cream and half and half to simmer in a large saucepan. Whisk yolks and sugar in a large bowl to blend.
2. 2
   Gradually whisk hot cream mixture into yolk mixture.
3. 3
   Return mixture to same saucepan.
4. 4
   Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across (about 4 minutes). Do not boil.
5. 5
   Strain into bowl.
6. 6
   Stir in nutmeg and cool slightly. Divide warm or cold mixture among 6 cups or glasses. Stir 1 tablespoon sherry into each. Sprinkle additional nutmeg over each and serve.