Egg custard

2 C. Whole milk
2 C. Heavy cream
4 Whole vanilla beans, split lengthwise
6 Whole eggs
6 T. Sugar
Nutmeg, fresh grated

Add vanilla, milk and cream to a heavy saucepan, heat over medium flame to just below boiling and remove from heat, split the beans lengthwise, scrape seeds from vanilla beans then put seeds and pods in hot milk, allow to set for 30 minutes before removing pods.

Return milk to burner and heat to a boil.

While milk is heating, whisk eggs and sugar together, slowly pour hot milk into egg mixture while whisking. Pour back into saucepan and slowly heat to 180°F stirring constantly.

When thickened, place pan in a cold water bath to stop cooking. Ladle into 6oz custard cups, grate nutmeg on top of each cup and refrigerate to set..