Ingredients

Makes about 6 cups

　　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

　　

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.