In a medium saucepan place the milk, cream, salt, half of the sugar, vanilla essence, nutmeg, whiskey, rum, brandy, and rum and bring this all to a simmer.
Whilst this is coming to a simmer, whisk the egg yolks and the rest of the sugar till they are light and fluffy.
Once the milk and cream has boiled whisk this onto the egg yolks and sugar till all the milk and cream is whisked in.
Place this back into the saucepan and stirring all the time on a medium low heat till the custard begins to thicken and coat the back of the spoon. When it has thickened and has a nice shine, pass through a fine sieve over the white chocolate and then whisk the custard till the chocolate has melted.
This is then ready to serve with some whipped cream and grated white chocolate.