Suzanne's Favorite Eggnog

Bring milk to a boil in a 2 quart heavy sauce pan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow stream while whisking. Pour mixture into a saucepan and cook over low heat. It should be stirred constantly with a wooden spoon. Mixture should register 170 degrees (F) or about 7 min. Pour mixture through a fine mesh sieve into cleaned large bowl and stir in cream, Jim Beam, Korbel brandy and vanilla. Cool completely, uncovered, then chill, covered, until cold at least 3 hours. Garnish with fresh grated nutmeg.