Victorian Eggnog

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.

No additional tips available.