Brandy Milk Punch Anglaise

Bring half-and-half and sugar to a boil in a 2-quart saucepan; remove from heat. In a medium bowl, whisk yolks, vanilla, and nutmeg. Slowly pour hot half-and-half mixture into yolk mixture, whisking until incorporated. Return mixture to saucepan and place over low heat. Cook, stirring constantly with a rubber spatula, until mixture thickens to consistency of thick heavy cream, about 4 to 6 minutes. Remove from heat; stir in brandy. Strain through a fine-mesh sieve into a 4-cup glass measure. Cover and refrigerate until cold. (Can be made up to 3 days ahead and refrigerated.) Nutritional information is based on a 1-tablespoon serving.