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Rich, creamy – and safe, because it starts with cooked eggs.

12 large eggs

1 1/4 cups sugar

1/2 teaspoon salt

2 quarts whole milk

1 cup dark rum (optional)

2 tablespoons vanilla extract

1 teaspoon ground nutmeg plus additional for sprinkling

1 cup heavy or whipping cream

1. In heavy 4-quart saucepan, with wire whisk, beat eggs, sugar and salt until blended. Gradually stir in 1 quart milk and cook over low heat, stirring constantly, until custard thickens and coats the back of a spoon well, about 25 minutes (mixture should be about 160 F, but do not boil or it will curdle).

2. Pour custa...