• 6 eggs + 2 yolks
• 1/2 cup + 2 Tbsp sugar
• 1/4 teaspoon salt
• 4 cups soy milk
• 1 tablespoon vanilla extract
• 1/2 teaspoon grated nutmeg + extra for garnish
• 1/4 cup non-dairy whipped cream (I use Rich’s Whip), whipped to soft peaks

Combine eggs, egg yolks, sugar and salt in large pan, whisking until combined. Continue whisking while slowly pouring soy milk in a steady stream until completely incorporated. Turn burner on to lowest setting possible and stir the milk mixture continuously until a thermometer reached 160 degrees F, around 45 minutes. Just be patient! It’s all worth it in the end. When finished, the mixture should coat the back of a spoon but not be too thick.

Strain the mixture through a fine sieve to remove any small cooked bits of egg. Add the vanilla and nutmeg, stirring to combine. Pour in to a pitcher or container and cover with a lid or plastic wrap and refrigerate to chill at least 4 hours. You can store the egg custard for up to 3 days before finishing.

When ready to serve, whip the non-dairy whipped cream to form soft peaks and fold in to cold custard until combined. Let the mixture sit for at least 1 hour for flavors to develop.

Garnish with a sprinkle of nutmeg or replace milk and eggs in your favorite sweet desserts, like my Gingerbread Eggnog Bread Pudding Muffins.