Stir milk and ¼ cup sugar in a large saucepan until well blended (use ½ cup of sugar if making the large batch). Heat over medium heat until the milk just begins to boil.
Meanwhile, whisk eggs, remaining sugar, nutmeg and salt together in a heatproof bowl. When milk is ready, beat it into the egg mixture about a quarter cup at a time until half of the milk has been incorporated. Transfer egg mixture into the saucepan and stir constantly with a wooden spoon until the mixture has thickened to a custard sauce consistency and registers at least 165°F on a thermometer.
Into a clean bowl, pour custard through a fine mesh strainer. Place bowl into an ice water bath for 20 minutes to stop the cooking process. Transfer the bowl to the refrigerator and let cool completely.
Immediately before serving, stir in 2 teaspoons of vanilla extract and rum (if making large batch, use 4 teaspoons of vanilla extract). In a separate bowl, using an electric mixer or whisk, add cream and remaining vanilla extract and whip until the mixture holds its shape, but not stiff. Use a whisk to fold the cream into the chilled custard.
Sprinkle with additional nutmeg before serving, if desired.
Stir milk and 59 ml sugar in a large saucepan until well blended (use 118 ml of sugar if making the large batch). Heat over medium heat until the milk just begins to boil.
Meanwhile, whisk eggs, remaining sugar, nutmeg and salt together in a heatproof bowl. When milk is ready, beat it into the egg mixture about a quarter cup at a time until half of the milk has been incorporated. Transfer egg mixture into the saucepan and stir constantly with a wooden spoon until the mixture has thickened to a custard sauce consistency and registers at least 74°C on a thermometer.
Into a clean bowl, pour custard through a fine mesh strainer. Place bowl into an ice water bath for 20 minutes to stop the cooking process. Transfer the bowl to the refrigerator and let cool completely.
Immediately before serving, stir in 2 teaspoons of vanilla extract and rum (if making large batch, use 4 teaspoons of vanilla extract). In a separate bowl, using an electric mixer or whisk, add cream and remaining vanilla extract and whip until the mixture holds its shape, but not stiff. Use a whisk to fold the cream into the chilled custard.
Sprinkle with additional nutmeg before serving, if desired.