Set up a double-boiler with 2-inches of water in the bottom pan, not touching the bottom of the top pan. Bring the water to a boil, then reduce to low and simmer while making the eggnog.

Add the eggs to a mixing bowl and beat well. Add the sugar, cornstarch and milk, mix on low speed to combine.

Pour the mixture into the top portion of the double-boiler and add the scraped pod of the vanilla bean, the whole cloves, cinnamon stick and the pinch of salt. Cook, stirring constantly, until the mixture thickens slightly, it should barely coat the back of a spoon, about 20-25 minutes.

Remove the top portion of the double-boiler to the counter-top, remove and discard the vanilla bean pod, cloves and cinnamon stick and add the vanilla extract.

In a small dish, combine 1/4 cup of the eggnog mixture and the reserved vanilla bean seeds. Whisk to break up the seeds, then stir into the eggnog mixture, stirring to combine well. Transfer the eggnog to a pitcher or jar and allow it to cool for 15 minutes then refrigerate until cold. Serve with a grating of nutmeg.