Joy'S Cooked Eggnog - cooking recipe

Ingredients

1 cup milk
1 cup heavy cream
12 large egg yolks
1 1/3 cups sugar
1 teaspoon freshly grated nutmeg
2 cups milk
2 cups heavy cream
1 1/2 1 1/2 cups Bourbon or 2 tablespoons vanilla

Preparation

Combine first two ingredients and set aside.
Whisk together egg yolks, sugar, and nutmeg until blended.
Whisk the extra milk and heavy cream into the egg yolk mixture.
Transfer egg yolk mixture to a heavy saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly more than heavy cream (about 175 degrees F).
Be careful or it will curdle if you overheat it.
Remove from heat and stir in the reserved milk and cream.
Strain into a storage container and chill thoroughly, uncovered.
Stir in the booze (or vanilla for alcohol free egg nog).
Cover and refrigerate for at least 3 hours.
Serve sprinkled with freshly grated or ground nutmeg.