Preparation Steps

• In a medium saucepan, combine milk, cream, and vanilla. Warm over medium heat until just steaming, but not boiling.
• In a bowl, whisk egg yolks and sugar until pale and creamy.
• Slowly add warm milk mixture to egg yolk mixture, whisking constantly to avoid cooking the eggs.
• Return mixture to saucepan and cook over low heat, stirring constantly, until it thickens slightly. Do not boil.
• Remove from heat and stir in rum if using. Chill in refrigerator. Serve with a sprinkle of nutmeg.