Non-alcoholic eggnog with whipped cream

Ingredients:

• 3 large eggs plus 2 yolks
• 3/4 cup sugar
• 3.5 cups whole milk
• 1.5 cups heavy cream 33%
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg, plus more for sprinkling
• Finely grated lemon zest for serving
• Coarse salt
• Special equipment: culinary thermometer

Preparation:

1. In a medium bowl, whisk together the eggs, yolks, sugar, and a pinch of salt. In a medium saucepan, heat the milk and 3/4 cup of cream over medium heat until steaming. Remove from heat.
2. Stir about 1 cup of the hot milk mixture into the egg mixture, then pour the mixture back into the saucepan. Return the pan to medium heat and cook, stirring constantly with a wooden spoon, for about 5 minutes. The mixture will thicken enough to coat the spoon, and a thermometer will read 165°F (73°C).
3. Remove the saucepan from the heat and stir in the vanilla and nutmeg. Strain the liquid through a fine sieve into a medium bowl and let cool at room temperature for about 1 hour. Refrigerate for about 2 hours and up to 3 days.
4. Before serving, beat the remaining 3/4 cup heavy cream in a large bowl with a mixer until medium peaks form. Then, while whisking, pour in the cooled mixture. The eggnog should be creamy and thicker than heavy cream. Serve lightly sprinkled with nutmeg and lemon zest.
   
   Exit: 1.5 l.