Whisk together all ingredients in a heavy saucepan.
Cook over medium heat, stirring regularly until custard coats the back of a spoon--about 180 F.
Strain to remove any thickened egg, then refrigerate until cool.
Notes
I am one of three people on this planet who don’t like nutmeg. So if you add it, don’t invite me to sample! Feel free to add rum or brandy--about 1 1/2 ounces per serving.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.