Whisk together egg yolks and sugar until smooth. Set aside.
Heat milk, cream, nutmeg, and 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 mixture by big spoonfuls, whisking well in between each addition. Be sure to add slowly, we want to temper the eggs.
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.
Heat over medium low until the temperature reaches 160 degrees fahrenheit.
Remove from the heat and stir in vanilla, and alcohol, if desired.
Strain the mixture through a fine mesh strainer, and pour into a sealable container to store in the refrigerator for up to 2-3 days.
When serving, top with whipped cream and a sprinkle of nutmeg.