Directions

1. Whisk the eggs, egg yolk, sugar, and salt until combined. Continue whisking while adding the milk slowly.
2. Place the mixture into a pan and stir until it reaches a thick texture. This will take about 50-60 minutes. Once thickened, strain into a fine sieve.
3. Add the vanilla extract and nutmeg until fully incorporated.
4. Pour the mixture into a glass pitcher,decanter, or container and cover to refrigerate for 3-4 days.
5. After 3-4 days, pour the heavy cream into a bowl and whip until it forms soft peaks.
6. Top the whipped cream into the cold custard mixture. Garnish and serve.