Recipe information
Yield
Makes about 6 cups
Ingredients
3
cups whole milk
7
large eggs
1
cup sugar
2
cups heavy cream
1
/3 cup bourbon
1
/3 cup Cognac or other brandy
1
teaspoon vanilla
Garnish: freshly grated nutmeg
Special Equipment
an instant-read thermometer
Need to make a substitution?
Preparation
Step 1
Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170°F on thermometer, 6 to 7 minutes.
Step 2
Pour custard through a fine-mesh sieve into cleaned large bowl and stir in cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.