Whisk Eggs & Sugar: In a medium mixing bowl, whisk the 6 egg yolks and 1/2 cup sugar together vigorously until the mixture becomes pale yellow, thick, and smooth.

Heat Dairy: In a saucepan over medium heat, combine the 2 cups whole milk, 1 cup heavy cream, 1/2 teaspoon ground nutmeg, and a pinch of salt. Heat until it just begins to simmer around the edges, but do not let it boil.

Temper the Eggs: Gradually pour a very small amount of the hot milk mixture into the whisked egg yolks while whisking constantly. Tip: This tempering process prevents the eggs from scrambling.

Thicken the Custard: Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (approx. 160°F / 71°C).

Cool & Strain: Remove from heat and stir in 1 teaspoon of vanilla extract. Pour the mixture through a fine-mesh strainer into an airtight container or glass pitcher to ensure an ultra-smooth texture.

Chill and Serve: Cover and refrigerate for a minimum of 4 hours (overnight is ideal). Serve chilled in glasses with a light dusting of fresh nutmeg and a cinnamon stick.