Ingredients
6 cups whipping cream
6 cups half & half
24 large egg yolks
2 cups sugar
1 tablespoon ground nutmeg
1 1/2 cups bourbon
2/3 cup dark rum
additional ground nutmeg
Preparation
Bring cream and half and half to simmer in large deep pot. Whisk yolks and sugar in very large bowl. Gradually whisk in half of hot cream mixture. Return mixture to pot. Stir over medium low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into bowl. Stir in 1 tablespoon of nutmeg. Cool slightly. Chill (can be made 1 day ahead. Keep chilled). Mix in bourbon and rum to taste.
