Ingredients:
6 large eggs;
2 egg yolks;
plus 2 Tbs. sugar;
1/4 tsp. salt;
4 cups whole milk;
1 tsp. vanilla extract;
1/2 tsp. grated nutmeg,
1/2 cup heavy cream, whipped to soft peaks

Method: In a large saucepan, not using heat, whisk eggs, yolks, sugar, and salt. Stir in milk, a 1/2 cup at a time. Heat slowly over slowest possible setting, stirring constantly, until it thickens, and coats the back of a spoon, 25 to 30 minutes. Pour custard through strainer into a large bowl; stir in vanilla, and grated nutmeg. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours and up to 3 days. Just before serving, gently fold whip cream into custard mixture until incorporated.