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In a saucepan heat up the milk, cream until warm
Whisk the sugar, egg yolks and salt together
Temper some of the warm liquid into the egg yolks, stirring the entire time
Add the mixture back into the saucepan and heat until it reaches 160 degrees F
Take off heat and let cool
Whip the 6 Tbsp sugar and egg whites together until ribbony (just before you reach soft peaks)
Stir the nutmeg and vanilla into the egg mixture
Add the egg whites into the yolk mixture and stir together
Keep refrigerated, stir before serving