• Mix 3 cups of milk, cinnamon, and nutmeg in a pan over medium heat. Bring to a boil then reduce to low and simmer for about 10 minutes.
• Grab a bowl and whisk 4 eggs and 2 egg yolks until frothy. Add in 1 cup of hot milk and whisk slowly. Add the egg and milk mixture back into the pan and whisk. Put on medium heat and whisk until thick. It should coat the back of the spoon once it's ready to be done.
• Take off the heat and strain.
• Cover the mixture and let it cool down to room temperature.
• Mix in the vanilla and cream.
• Put in the fridge and chill for 4 hours.

Serving

• Enjoy with grated nutmeg and a topping of whipped cream.