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6 large Egg Yolks
4 tablespoon Sugar
2½ cup Milk
4 tablespoon Bourbon
½ teaspoon Vanilla
¼ teaspoon Nutmeg
In a medium saucepan beat egg yolks and sugar. Slowly beat in 4 fifths of the milk. Cook over medium heat, stirring frequently, until themometer registers 160f 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
4 tablespoon Sugar
2½ cup Milk
4 tablespoon Bourbon
½ teaspoon Vanilla
¼ teaspoon Nutmeg
In a medium saucepan beat egg yolks and sugar. Slowly beat in 4 fifths of the milk. Cook over medium heat, stirring frequently, until themometer registers 160f 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