3 SLIGHTLY beaten eggs, 1/3 c. sugar and a dash of salt. Mix it up in a 2 qt saucepan. Stir in 2 1/2 c. milk slowly. Cook over medium heat for about 15 or 20 minutes. It’s done when it JUST coats a metal spoon. Remove from heat and stir in 1 tsp. vanilla. Put the saucepan in a cold water bath (like a cake pan) until it’s cool. If it starts to curdle on you, beat it with a whisk until it’s smooth. Cover and put the custard in the refrigerator. Overnight works best, but 2-3 hours will do.
When you’re ready to serve it:
Beat 1 c. of heavy whipping cream, 2 tbsp. powdered sugar and 1/ 2 tsp. vanilla in a chilled bowl until it’s stiff. Stir about 1/2 of the whipped cream into the custard, and about 1/2 c. rum or other liquor (I use Meyer’s).
I drop the remaining whipped cream in dollops on the top, and sprinkle with nutmeg. Looks nice and classic.