Drink: Brandy Milk Punch Anglaise

Recipe by David Guas Beautiful holiday desserts don't need to be difficult. These are so easy that New Orleans native and pastry whiz David Guas whips them up with the help of his two young sons, Kemp and Spencer.

Ingredients

2 c. half-and-half
1/3 c. granulated sugar
Yolks from 12 large eggs
2 tsp. vanilla extract
1/2 tsp. freshly grated nutmeg
1/4 c. brandy

Instructions

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.