Whisk the yolks

• Whisk the egg yolks with the sugar and salt in a mixing bowl until pale and slightly thickened.

Warm the dairy

• Heat the milk and cream in a saucepan over low heat until steaming but not boiling.

Temper and thicken

• Slowly ladle the warm milk into the yolk mixture while whisking constantly.
• Return everything to the saucepan and cook over low heat, stirring, until it thickens enough to coat a spoon.

Chill

• Remove from the heat, stir in the vanilla, then let cool and refrigerate until cold.

Spike and serve

• Stir in the cognac and dark rum.
• Serve chilled in glasses topped with freshly grated nutmeg.