Make the egg nog:

Using a very large knife, cut the nutmegs so that they crack open and break into smaller pieces. Combine the cracked nutmegs and the milk in a small saucepan and bring to boil over high heat. Once boiling, turn off the heat and steep the milk until it has cooled.

Once cooled, strain out the nutmeg pieces and pour the milk into a 1 cup measure. The milk will have reduced slightly, so pour extra 2% milk into the measuring cup until it is full. Set aside.

In alarge bowl,[/url]beat the 3 eggs, using an [url href=http://amzn.to/1PboyjP target=_blank rel=nofollow]electric hand mixer, until they turn light yellow in color, about 2-3 minutes.

Add in the powdered sugar, and vanilla extract and beat until well combined.

Add in the steeped milk and beat again for 30 seconds.

Make the custard:

In a large blender, add in 2 cups of the egg nog that you just made*, the 6 egg yolks, 2 whole eggs, sugar, and salt. Blend until the mixture is well combined and turns light yellow in color.

Place the custard into the refrigerator over night to let the flavours develop. **

Once refrigerated, preheat your oven to 325 degrees and spray 4 ramekinswith cooking spray.

Fill each ramekin just about full and place into a large, sided 9x13 pan. Sprinkle the tops with ground nutmeg.

Place the pan into the oven and fill with water so that the water reaches about 1 inch up the side of each ramekin.

Bake the custard until the top feels just set, about 40-45 minutes.

Let the custard come to room temperature for 1 hour, and then refrigerate to let it set completely, for at least 2 hours.