In a large bowl, whisk eggs, yolks, sugar and salt. Continue whisking, slowing adding milk until all ingredients are completely incorporated. Place in a crock pot on low heat and cook for 40-60 minutes or until the instant read thermometer reaches 160 degrees and the mixture will coat the back of a spoon.
Add vanilla and fresh nutmeg. Cover and refrigerate until nicely chilled, about 4 hours.
When ready to serve, whip heavy cream until it reaches soft peak stage. Fold cream into eggnog. Sprinkle lightly with nutmeg.
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