Eggnog Egg Custard

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.
Beat the 3 eggs using an electric hand mixer until they turn light yellow, about 2-3 minutes.
Add the powdered sugar and vanilla extract and beat until well combined.
Add in the steeped milk and beat again for 30 seconds.

In a large blender, add 2 cups of the eggnog you just made, 6 egg yolks, 2 whole eggs, sugar, and salt. Blend until the mixture is well combined and turns light yellow.
Place the custard in the refrigerator for 24 hours to let the flavors develop.
After 24 hours, preheat your oven to 325℉ and spray 4 ramekins with cooking spray.
Fill each ramekin just about full with custard and place into a 9x13-pan with sides. Sprinkle the tops with ground nutmeg.
Fill the pan with water so that the water reaches about 1 inch up the side of each ramekin.
Bake the custard until the top is just set, about 40-45 minutes.
Let the custard come to room temperature for 1 hour, and then refrigerate to let it set completely, at least 2 hours.