6 eggs, well beaten
1/4 cup plus 2 tablespoons sugar
1/4 teaspoon salt
1 quart (4 cups) whole milk, divided
1 teaspoon vanilla extract
3/4 cup dark or light rum (or liquor of your choice)
ground nutmeg
In a large saucepan, whisk together the eggs, sugar and salt. Stir in 2 cups of the milk, and cook over low heat, stirring constantly, until mixture thinly coats the back of a metal spoon. An instant-read thermometer should read 160°F. Remove from heat, and stir in the remaining 2 cups milk, vanilla extract and rum. Cover and chill thoroughly, at least 4 hours or overnight. Sprinkle individual servings with nutmeg.
Makes approximately 1-1/2 quarts or twelve 4-ounce servings.