12 large eggs
1 1/2 cups maple syrup (or granulated sugar)
1/2 teaspoon salt
2 quarts (8 cups) whole milk
2 tablespoons vanilla extract
1 teaspoon freshly grated nutmeg + more for garnish
2 cups heavy whipping cream
In heavy 4 quart saucepan, whisk the eggs, maple syrup, and salt until well blended. Gradually stir in half of the milk.
Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon (about 25 minutes with a temperature of 170 - 175 degrees F). Do not boil.
Pour custard in a large bowl. Stir in vanilla extract, 1 Tsp. ground nutmeg and remaining milk. Cover and refrigerate until well chilled, about 3 hours.
Just before serving, in a medium bowl, beat whipping cream until soft peaks form. With wire whisk, gently fold whipped cream into custard mixture. Serve with extra whipped cream on top and a sprinkle of freshly grated nutmeg. Store in the refrigerator up to 3 days. Enjoy!
If you're joining the Recipe Heaven fun midstream, be sure to check out all of the projects in this holiday recipe series here.