Alcoholic "Egg Nog" with custard yolks for a large group

Ingredients:

• 6 cups whole milk
• 2 cups heavy cream
• 1/8 tsp freshly grated nutmeg, plus extra for sprinkling
• 12 large egg yolks
• 2 tbsp. sugar
• Bourbon or praline-flavored liqueur (to taste)

Preparation:

1. Combine milk, cream, and nutmeg in a saucepan. Place over medium heat and cook, stirring occasionally, until steaming, 5-7 minutes. Reduce heat to low and let the mixture simmer on the stovetop.
2. In a separate saucepan, beat the egg yolks and sugar until smooth. Place on the stovetop and cook on low heat, whisking constantly, until the mixture coats a spoon, about 25 minutes. (Check with a thermometer; the temperature should reach 165°F (72°C).) Remove from the stovetop and, whisking constantly, gradually pour in the warm milk mixture. Cool for 30 minutes.
3. Pour the eggnog into a pitcher and refrigerate for 3 hours to 1 day. Pour 1-2 tablespoons of bourbon into glasses, then pour in the eggnog and sprinkle with nutmeg.