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6 eggs
¼ cup sugar
¼ teaspoon salt, optional
1 quart milk, divided
1 teaspoon vanilla
¼ teaspoon nutmeg
¼ teaspoon cinnamon
In large saucepan, beat together eggs, sugar and salt, if desired.
Stir in 2 cups of the milk. Cook over low heat, stirring constantly,
until mixture is thick enough to coat a metal spoon with a thin
film and reaches at least 160°F. Remove from heat. Stir in remaining
2 cups of milk and vanilla. Cover and refrigerate until thoroughly
chilled, several hours or overnight. Serve garnished with whipped
cream and nutmeg!
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