Eggnog Pastry Cream

Makes 2-1/2 cups. You can use this to make a parfait involving grated chocolate or chocolate syrup, sweetened pumpkin puree, and whipped cream.

1 C eggnog (not fat-free)
1 C milk (not fat-free)
4 egg yolks
1/3 C sugar
1/4 C flour
1/4 C cornstarch
1/4 t nutmeg
1/4 t salt
1 T vanilla

In a saucepan over medium-low heat, bring eggnog and milk to a simmer.
Meanwhile, whisk together egg yolks, sugar, flour, cornstarch, nutmeg, salt and vanilla in a bowl.
Slowly whisk about a third of the heated eggnog mixture into the egg yolk mixture, then whisk this back into the eggnog mixture. Return the pan to a medium-low heat, bring it to a low boil, and cook, whisking constantly, for about 4 to 6 minutes, until very thick. (Do not overcook or the eggs will scramble.)

Strain the pastry cream through a fine sieve into a bowl and press a piece of plastic wrap on the surface. Let cool to room temperature, then refrigerate for at least 2 hours. It can be made and refrigerated up to 3 days in advance.