Recipes

1. Heat the base. In a medium saucepan, combine milk, cinnamon, nutmeg, and vanilla. Warm over medium heat until steaming but not boiling.
2. Whisk the yolks. In a large bowl, whisk the egg yolks and sugar until pale and creamy.
3. Temper the eggs. Slowly ladle about 1 cup of the warm milk mixture into the yolks while whisking constantly to prevent scrambling.
4. Cook until thickened. Pour the tempered yolk mixture back into the pot. Cook over medium low heat, stirring constantly, until it thickens slightly and coats the back of a spoon about 170 to 175 degrees.
5. Add cream and chill. Remove from heat and stir in the heavy cream and liquor if using. Strain through a fine sieve. Chill at least 2 hours or overnight.
6. Serve. Pour into glasses, sprinkle with nutmeg, and top with whipped cream.

Notes: For an extra rich flavor, use fresh grated nutmeg. It also thickens more as it chills.