In a medium saucepan, over high heat, combine the milk, heavy cream, and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and very gradually pour the hot mixture into the egg and sugar mixture. Return everything to the saucepan and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.