In large saucepan, beat together eggs and sugar. Stir in 2 cups milk. Cook over low heat, stirring constantly while touching the bottom of the pan, until it reaches 63°C and this temperature is held there for 3 1/2 minutes. At this stage, the mixture will be thick enough to coat a metal spoon. Remove from heat.
Stir in whipping cream, vanilla, cinnamon, and nutmeg. Cover and refrigerate until thoroughly chilled, several hours or overnight.
Serve garnished with whipped cream and nutmeg.
Optionally, add a shot of brandy, bourbon whiskey, or light rum to your glass!
