Preheat the oven to 300° F. In a small saucepan, combine syrup or syrups and half of the alcohol over medium heat, bring to a boil, and simmer for 3 minutes or so to reduce and cook off the alcohol. Remove from heat and allow to cool for at least 10 minutes.

In another bowl, gently whisk together cream, eggs, and yolks, vanilla bean, nutmeg, the rest of the alcohol, and salt. Slowly pour the syrup mixture into the egg mixture while whisking. Easy whisking here—don’t whisk so vigorously that the mixture bubbles.

When the mixture is combined, pour it through a fine mesh sieve into the pie crust. Generously sprinkle with ground nutmeg. Bake it for 55 minutes or until the center is jiggly but set. Allow to cool. If you want, cover half the pie with a paper towel and shake some powdered sugar through a sieve on the other half. Serve with whipped cream and a sprinkle of nutmeg.

This recipe originally appeared in Edible Alaska Issue No. 26, Winter 2022.