Victorian Eggnog - cooking recipe

Ingredients

2 c. whipping cream
1 c. half and half
6 large egg yolks
1/2 c. sugar
1 tsp. ground nutmeg
6 Tbsp. dry sherry
additional ground nutmeg

Preparation

Bring cream and half and half to simmer in a large saucepan. Whisk yolks and sugar in a large bowl to blend.
Gradually whisk hot cream mixture into yolk mixture.
Return mixture to same saucepan.
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.
Strain into bowl.
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.