|6 larges||Egg yolks|
In a medium saucepan beat egg yolks and sugar. Slowly beat in 2 cups of the milk. Cook over medium heat, stirring frequently, until themometer registers 160 degrees or mixture coats back of a metal spoon. Remove from heat; strain into a pitcher. Stir in remaining milk, bourbon, vanilla and nutmeg. Cover and chill at least 8 hours.
When served sprinkle with additional nutmeg.
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