Please read About Egg Safety. Assemble the ingredients for Becker Deluxe Eggnog. Whisk the egg yolks with the sugar in a large bowl. In a large saucepan, heat 1 quart of the heavy cream over medium-low heat until steaming. While whisking, slowly add about half of the hot cream to the egg yolks. Then slowly pour the cream and egg mixture back into the saucepan, stirring constantly. Cook, stirring, until the mixture thickens a little and reaches a temperature of 175°F. Do not overheat or the mixture will curdle. Remove from the heat and immediately stir in the remaining quart of heavy cream or half-and-half. Strain, cool completely, and chill until cold. Stir in the rum, Cognac, and Grand Marnier. Cover and refrigerate for at least 3 hours. Serve sprinkled with nutmeg.