Step 1

In a medium bowl, beat eggs and sugar together with a handheld mixer (or vigorously with a whisk by hand), until, thick, light and fluffy (about 1 minute).

Step 2

Heat milk, cinnamon, nutmeg, and sea salt in a medium saucepan until warm, whisking constantly.

Step 3

Temper the eggs by slowly adding warm milk to the beaten eggs as you whisk vigorously.

Step 4

Pour the tempered egg/milk mixture back into the saucepan and cook until it starts to thicken but does not boil (160 degrees F), whisking often. (it will lightly coat the back of a spatula).

Step 5

Place the heavy cream into a bowl with a fine mesh strainer on top of the bowl.

Step 6

Strain the egg mixture into the heavy cream. Discard what is left on the strainer.

Step 7

Add vanilla extract, stir to combine.

Step 8

Chill for 4 hours.

Step 9

Serve cold with some homemade whipped cream and an extra sprinkle of nutmeg.