1-First, whisk the egg yolks and sugar together in a medium bowl until they become light and creamy, which takes just a couple of minutes.

2-Next, heat the cream, milk, nutmeg, and salt in a saucepan over medium-high heat, stirring until it just reaches a simmer.

3-To avoid curdling, temper the eggs by gradually adding small spoonfuls of the hot milk mixture to the egg mixture while whisking vigorously.

4-Once combined, pour the tempered mixture back into the saucepan and whisk constantly over heat until it slightly thickens or reaches about 160°F; it will thicken more as it cools.

5-After the mixture has thickened, remove it from the heat and stir in the vanilla extract and, if desired, alcohol like brandy or rum.

6-Strain it through a fine mesh strainer into a pitcher to ensure smoothness, then cover and refrigerate until chilled.

7-For a thinner consistency, blend in 1-2 tablespoons of milk before serving, and top with whipped cream and a sprinkle of cinnamon or nutmeg.