Chilled Bourbon Custard

6 large egg yolks
1/4 C. sugar
1 t. all-purpose flour
pinch salt
2 C. milk
1 to 2 T. bourbon, good quality
sweetened whipped cream, for garnish
freshly grated nutmeg, for garnish

Place a medium-size ceramic or stainless-steel bowl in the refrigerator to chill.

In a heavy saucepan (not aluminum) combine the egg yolks, sugar, flour, and salt. Beat until the mixture is pale yellow.

Warm the milk in a small saucepan. Place the egg yolk mixture over low heat and slowly stir in the warm milk. Cook, stirring constantly with a whisk or wooden spoon, until the custard coats a wooden spoon rather heavily, 4 to 5 minutes.

Immediately pour the custard into the chilled mixing bowl (this stops the cooking), cover, and place in the refrigerator until it is cold, about 2 hours. Do not stir the custard while it is chilling. When the custard is thoroughly chilled, stir in the bourbon.

Serve in custard cups, topped with sweetened whipped cream. Sprinkle a little nutmeg over the whipped cream if you like.

Serves 4.