Method

• 1.
  Place the milk, vanilla pod and seeds, cinnamon and nutmeg in a pan over medium heat, and bring to just below boiling point. Remove from the heat, then stand to infuse for 1 hour.
• 2.
  Beat egg yolks, sugar, bourbon and 1/2 teaspoon salt with electric beaters until thick and pale. Gently reheat the infused milk, then strain egg mixture into milk. Pour into a clean pan over very low heat and cook, stirring constantly, for 3-4 minutes until thick and smooth.
• 3.
  Meanwhile, soak gelatine leaves in a small bowl of cold water for 5 minutes to soften. Squeeze gelatine to remove excess water, then add the leaves to the pan of custard and stir to dissolve.
• 4.
  Half-fill your sink or a large bowl with iced water. Pour the custard mixture into a bowl, then place the bowl in the iced water, stirring occasionally, until cooled and thickened but not set.
• 5.
  Using electric beaters, whip cream to soft peaks, then fold into the cooled mixture. Divide among eight 150ml glasses and chill for 4 hours or until set.
• 6.
  Dust eggnog creams with nutmeg and serve with shortbread biscuits.