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Whip the yolks and sugar until pale and fluffy. A mixer works best.
Warm the milk, cream, nutmeg, and salt over low-medium heat until lightly steaming, don’t let it boil.
Slowly drizzle the warm mixture into the egg yolks a spoonful at a time, whisking constantly, then pour everything back into the pot.
Gently cook while whisking until it lightly thickens (again, no boiling). Remove from heat and stir in the vanilla.
Chill in a sealed jar or pitcher until cold.
Taste and adjust spices before serving.
Sip and enjoy!