Cooked Butterscotch Scotch Eggnog

• 2 cups whole milk
• 12 egg yolks
• 1 cup dark brown sugar
• 1/2 teaspoon kosher salt, plus pinch
• 2 cups heavy cream
• 1 cup smoky Scotch whiskey
• 1/2 cup brandy
• 2 tablespoons vanilla extract
• Ground nutmeg

1. Heat the milk to a slow boil in a medium saucepan over medium-low heat.
2. While waiting for the milk to heat, in a large bowl, whisk the yolks and brown sugar until thick.
3. When milk has reached a low boil, turn off the heat, and whisking constantly, slowly pour the milk into the yolks mixture until fully incorporated.
4. Whisk in the salt.
5. Return the mixture to the pot and turn up the heat to medium.
6. Cook, stirring constantly, with a spatula or wooden spoon, scraping the bottom and sides of the pot, until the mixture is thick enough to coat the back of a wooden spoon, 5 to 10 minutes.
7. Strain through a fine-mesh sieve into a large bowl and allow to cool.
8. Chill eggnog for at least an hour and up to 2 days.
9. Just before serving, whip the cream until soft peaks form and fold it into the custard.
10. Add the whiskey, brandy and vanilla.
11. Garnish with nutmeg and serve.

milk, egg yolks, brown sugar, kosher salt, heavy cream, smoky scotch, brandy, vanilla, ground nutmeg

Taken from cooking.nytimes.com/recipes/1015534 (may not work)