Eggnog Pound Cake

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease and flour a 10-inch fluted tube can.

Step 3 -In a bowl, combine the cake mix, the eggnog, the 3 large eggs, 1/4 cup of the butter, 2 teaspoons of the nutmeg, and 1 teaspoon of the vanilla extract.

Step 4 -With an electric mixer, beat the batter on low speed for 30 seconds, then on medium for 2 minutes.

Step 5 -Transfer the batter to the prepared pan.

Step 6 -Bake until a toothpick inserted in the center comes out clean, about 40-45 minutes.

Step 7 -Allow the cake to cool in the pan for 10 minutes, then transfer it out of the pan to a wire rack to cool completely.

Step 8 -While the cake is baking, in a heavy saucepan, mix the sugar, the cornstarch, and the salt.

Step 9 -Whisk the milk into the sugar mixture.

Step 10 -Cook the sugar mixture over medium heat, while stirring, until thickened and bubbly.

Step 11 -Reduce the heat to low and cook the sugar mixture, while stirring, about 1-2 more minutes.

Step 12 -Transfer the sugar mixture from the heat.

Step 13 -In a bowl, add the egg yolk and whisk in a small amount of the hot sugar mixture.

Step 14 -Return the yolk and sugar mixture to the pan over medium-high heat, while whisking constantly.

Step 15 -Bring the yolk and sugar mixture to a gentle boil and cook, while stirring, for 2 minutes.

Step 16 -Transfer the mixture away from the heat.

Step 17 -Stir the remaining butter and the remaining vanilla into the mixture.

Step 18 -Allow the sauce mixture to completely cool.

Step 19 -Fold the whipping cream into the sauce mixture.

Step 20 -Refrigerate the sauce until cold, at least 1 hour and up to overnight.

Step 21 -Slice and serve the sauce with the cake and a sprinkle of the nutmeg.