Print Pamela’s Egg Nog

6 cups whole milk
8 large egg yolks
1 vanilla bean, split lengthwise
2/3 cup sugar
2 cups heavy whipping cream
2 t. vanilla
1/8 cup superfine sugar
2 t. pumpkin pie spice
nutmeg for garnish

Place milk in heavy large saucepan.  Scrape in seeds from vanilla bean; add bean.  Bring to a simmer. Remove from heat.  Cover, steep 15 minutes.  Discard vanilla bean.  Whisk yolks and sugar in large bowl to blend.  Gradually whisk in hot milk mixture.  Return mixture to saucepan.  Using rubber spatula, stir mixture over low heat until bubbles subside and mixture thickens slightly (do not boil), about 12 minutes.  Cool.  Cover and refrigerate until cold.  (At this point, egg nog can be made 1 day ahead.  Keep refrigerated.  In large bowl using an electric mixer, beat whipping cream until stiff peaks are just about to form.  Beat in vanilla and superfine sugar until peaks form.  Be sure not to over-beat.  Fold whipped cream into eggnog mixture just until blended. Stir in pumpkin pie spice. (Now at this point, eggnog can be make 8 hours ahead.  Cover and refrigerate.) Ladle over a shot of Meyer’s Dark Rum or Brandy or enjoy it without alcohol.  Finish with a sprinkle of nutmeg.

(Based on recipe in Indie Week.com)