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1
Special equipment: a candy thermometer
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2
Whisk together the eggs, egg yolks, sugar and a pinch of salt in a medium bowl.
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3
Heat the milk and 3/4 cup of the cream in a medium saucepan over medium heat until the liquid starts to steam; remove from the heat.
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4
Whisk about 1 cup of the hot milk mixture into the egg mixture, then pour the milk-egg mixture back into the saucepan.
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5
Return the saucepan to medium heat, and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer reads 165 degrees F, about 5 minutes.
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6
Remove the saucepan from the heat, and stir in the vanilla and nutmeg.
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7
Strain the liquid through a fine mesh strainer into a medium bowl, and let it cool at room temperature until it is no longer hot, about 1 hour.
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8
Refrigerate until cold, about 2 hours up to 3 days.
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9
When ready to serve, whip the remaining 3/4 cup cream with an electric mixer in a large bowl to medium peaks.
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10
Then, while whisking, slowly pour in the cold milk-egg mixture.
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11
The eggnog should be creamy and thicker than heavy cream.
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12
Serve with a light sprinkle of nutmeg and lemon zest if using.
