Combine eggs, egg yolks, sugar and salt in large pan, whisking until combined. Continue whisking while slowly pouring soy milk in a steady stream until completely incorporated. Turn burner on to lowest setting possible and stir the milk mixture continuously until a thermometer reached 160 degrees F, around 45 minutes. Just be patient! It’s all worth it in the end. When finished, the mixture should coat the back of a spoon but not be too thick.

Strain the mixture through a fine sieve to remove any small cooked bits of egg. Add the vanilla and nutmeg, stirring to combine. Pour in to a pitcher or container and cover with a lid or plastic wrap and refrigerate to chill at least 4 hours. You can store the egg custard for up to 3 days before finishing.

When ready to serve, whip the non-dairy whipped cream to form soft peaks and fold in to cold custard until combined. Let the mixture sit for at least 1 hour for flavors to develop.

Garnish with a sprinkle of nutmeg or replace milk and eggs in your favorite sweet desserts, like my Gingerbread Eggnog Bread Pudding Muffins.