1. In a saucepan heat up the milk, cream until warm
2. Whisk the sugar, egg yolks and salt together
3. Temper some of the warm liquid into the egg yolks, stirring the entire time
4. Add the mixture back into the saucepan and heat until it reaches 160 degrees F
5. Take off heat and let cool
6. Whip the 6 Tbsp sugar and egg whites together until ribbony (just before you reach soft peaks)
7. Stir the nutmeg and vanilla into the egg mixture
8. Add the egg whites into the yolk mixture and stir together
9. Refrigerate for at least a couple hours or overnight until chilled.
Sprinkle each serving with cinnamon and garnish with a cinnamon stick. Serve cold.
This will keeep in refridgerator for up to 3 days BUT be warned... it will be thinner if you have any of this creamy goodness leftover.
Q. Is there a way to “cook” the egg whites?
A. If your worried you can either #1. use pasteurized eggs, so the risk of salmonella is gone or #2. you can place the egg whites over a pot of boiling water while you beat them to bring the temperature up to 160, the “safe” temperature.
