Add eggs and egg yolk, sugar, and salt in a 2-quart saucepan. Whisk until well combined. Whisk slowly while adding in the milk.

Turn the heat on the stove to lowest setting.

Whisk continuously as to not burn mixture.

Heat until a thermometer in the mixture reads 160 degrees Fahrenheit, and the mixture has begun to thicken; this will be about 25 minutes of heating.

Remove from heat and turn off the stove.

Strain mixture through a mesh strainer into large glass pitcher to remove any bits of cooked egg.

Add bourbon and vanilla extract; stir to combine.

Cover with plastic wrap.

Refrigerate overnight.

When you are ready to serve the egg nog, whip the heavy cream in a mixing bowl with an electric mixer until soft peaks are formed. Fold whipped cream into egg custard mixture until combined.

Serve in glasses and garnish with nutmeg sprinkled on top. Makes 6 to 8 servings.