In a saucepan combine 2 cups milk, cinnamon stick, nutmeg and vanilla. Over medium heat bring to a light simmer while (bubbles just starting to form around edge of pan), stirring often.

Meanwhile, whisk together the egg yolks and sugar until pale yellow.

Slowly add about 1/4 cup of the hot milk mixture to the eggs while briskly whisking. Continue to add 1/4 cup at a time until about half of the milk mixture is incorporated into the eggs and sugar.  At this point you can add the eggs to the milk in the pan, remove the cinnamon stick and return to the heat.

At this point I like to drop the heat a little to medium/low and cook the egg and milk mixture until it becomes thick like a custard. You are looking for it to coat the back of a wooden spoon. Stir the entire time because it is quite easy to turn into scramble eggs! Low and slow helps too.

Once thickened, remove from heat and stir in the cup of heavy cream and remaining cup of milk. Cool completely in the fridge!

Serve with fresh grated nutmeg on top.