Separate the yolks from the egg whites. In a large bowl, whisk egg yolks and sugar until smooth. Set the egg and sugar mixture aside.
Heat milk, heavy whipping cream, nutmeg, and a pinch of salt, in a medium saucepan over medium heat until just beginning to simmer.
Remove from the heat and add the hot milk mixture to the egg yolk mixture by big the spoon full, whisking the combined mixture well in between each addition.
Once most of the milk mixture is added to the eggs, pour the milk and egg mixture back into the saucepan, and return to the stove.