1. Pour 1/4 cup of the milk into a small bowl and sprinkle the gelatin over the top. Let it sit for 5 minutes so it blooms.

2. In a medium saucepan, combine the eggnog, heavy cream, remaining milk, granulated sugar, ground nutmeg, and salt.

3. Warm the mixture over medium-low heat, stirring gently, until the sugar dissolves and the liquid is hot but not boiling.

4. Remove the saucepan from the heat and whisk in the bloomed gelatin until fully dissolved.

5. Stir in the vanilla extract and mix until smooth.

6. Strain the mixture through a fine-mesh sieve into a pitcher or bowl for the creamiest texture.

7. Divide the mixture evenly among 6 ramekins or dessert glasses.

8. Refrigerate for at least 4 hours, or until softly set.

9. Top with whipped cream and a light dusting of nutmeg before serving.

10. Serve chilled straight from the ramekins, or unmold carefully onto plates if desired.