Last updated 12/22/2020 at 4:17pm
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...