Combine 1 cup milk and egg yolks in a large bowl, stirring well with a whisk; set aside.
Combine 3/4 cup sugar, cornstarch, and salt in a medium saucepan over medium-high heat; gradually add remaining 1 3/4 cups milk, stirring constantly with a whisk. Stir in whipping cream. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Bring mixture to a boil; cook 1 minute, stirring constantly with a whisk. Remove from heat.
Gradually add half of hot milk mixture to egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan over medium-high heat; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Add butter to milk mixture; stir until combined. Place pan in a large ice-filled bowl for 25 minutes or until custard cools, stirring occasionally. Discard vanilla bean. Spoon custard into a bowl. Cover surface of custard with plastic wrap; chill.
Place egg whites in a large bowl; beat with an electric mixer at medium speed until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Beat in vanilla. Gently fold 1/2 cup of beaten egg whites into custard.
Spoon 1/2 cup custard into each of 8 bowls or footed glasses; top each serving with 1/4 cup remaining egg white mixture. Garnish with nutmeg.