Quince Jam Eggnog

1. Heat the milk, cream, vanilla and nutmeg in a pan until nearly simmering. Meanwhile, whisk together the egg yolks and sugar in a bowl. 

2. Slowly add the liquid to the egg yolks, whisking constantly to fully incorporate. Transfer back into the pan and stir continuously over a low heat with a spatula until it has thickened slightly. It should be able to lightly coat the back of a spoon. Pass through a fine sieve and cover with cling flim before chilling in the fridge.

3. Once chilled, remove from the fridge and whisk in the quince jam and rum/whiskey before serving with whipped cream.