Michelle's Homemade EggNog

Whisk together yolks, sugar and salt.

In a saucepan, heat the cream, half and half, milk and nutmeg until bubbles form at the edges of the pan.

Carefully ladle hot cream into the egg mixture, whisking constantly. Return the mixture in the bowl to the saucepan. Continue cooking over medium heat stirring constantly with a wooden spoon until the temperature reaches 170 to 180 degrees on an instant thermometer or the custard coats the back of the spoon. It should not come to a boil.
4)If necessarystrain the custard if necessary. Stir in vanilla. Sprinkle with extra sugar to prevent a skin from forming. Refrigerate for several hours or until cold.

Stir in extra milk or rum if desicred.
7)Garnish with cream and nutmeg

After cooling eggnog may need to be strained if any custard has formed