Ingredients:

  • 6 large egg yolks
  • 0.5 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 pinch fine sea salt

Instructions:

  1. In a medium heavy-bottomed saucepan, combine the whole milk, heavy cream, nutmeg, cinnamon, and salt. Place over medium-low heat and bring to a gentle simmer (around 160°F/71°C) until small bubbles form at the edges. Do not boil.
  2. While the milk warms, whisk the egg yolks and sugar together in a large mixing bowl until the mixture becomes pale yellow and slightly thickened, approximately 1-2 minutes.
  3. Slowly ladle a small amount of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. Gradually add the remaining milk, then return the entire mixture to the saucepan.
  4. Cook over low heat, stirring constantly, until the mixture slightly thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract. Pour through a fine-mesh sieve into a pitcher and chill before serving.