Heat the half-and-half in a saucepan until warm; set aside.
Whisk the eggs, egg yolk, sugar and salt in a medium sized saucepan until smooth and lightened in color. Slowly whisk in the warm half and half to temper the eggs, so as not to scramble them.
Whisk the custard mixture over low-medium heat - do not let it boil - until it registers 160°F/71°C on an instant read thermometer. It should coat the back of a spoon. Remove from heat and cool to room temperature. Whisk in vanilla. Refrigerate in airtight container until needed. Recipe may be made up to this point 1 day ahead.
Garnish with freshly grated nutmeg before serving.
If You Can Tolerate
Lactose: If you have passed the lactose Challenge, feel free to use conventional half-and-half.
Amount Per Serving
Calories 136Calories from Fat 72
% Daily Value*
Saturated Fat 1g5%
Vitamin A 145IU3%
* Percent Daily Values are based on a 2000 calorie diet.