|
Heat milk in a large saucepan over medium heat (Do not boil). Beat eggs and salt at medium speed with an electric mixer until thick and pale; gradually add sugar, beating well. Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly. Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until milk mixture thickens and reaches 160 degrees. Stir in bourbon (or milk), vanilla, and 1/4 tsp of nutmeg. Remove from heat, and cool. Cover and chill up to 2 days. Beat whipping cream at medium speed with an electric mixer until soft peaks form. Fold whipped cream into milk mixture. Sprinkle with remaining 1/4 tsp nutmeg before serving.
|
