Serves: 12 to 16
Ingredients:
6 large eggs, plus 2 yolks
1/2 cup, plus 2 tablespoons sugar
1/4 teaspoon salt
1 teaspoon of ground mastiha
4 cups whole milk
1/4 cup of metaxa
1/4 cup of skinos mastiha liquor
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1/4 cup heavy cream, whipped to soft peaks
Additional grated nutmeg for garnish
Method:
1. Combine eggs, egg yolks, sugar, mastiha and salt in a heavy pan, whisking until well-combined. Continue whisking while pouring milk in a slow, steady stream until completely incorporated. Turn on burner to lowest possible heat setting. Place pan on burner and stir mixture continuously until an instant-read thermometer reaches 90°C and the mixture thickens enough to coat the back of a spoon. Be patient. This should take about 25 to 30 minutes.
2. Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. Add metaxa and mastiha liqueur, plus vanilla extract and nutmeg. Stir to combine. Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.
3. When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.
4. Serve in chilled cups or glasses and garnish with a sprinkle of nutmeg.