Ingredients

The following ingredients have 8 Servings
  • 4 cups (32floz/900ml) whole milk
  • 1 cup (8oz/225g) granulated sugar
  • ¼ teaspoon baking soda
  • 1 cinnamon stick
  • 2 whole cloves
  • ⅛ teaspoon grated nutmeg
  • 10 large egg yolks
  • ½ cup (4oz/115ml) rum or brandy
  • 1 teaspoon vanilla extract

Instruction

  • In a large saucepan over medium heat, combine milk, sugar, baking soda, cinnamon stick, cloves, and nutmeg and bring to a simmer.
  • Turn off the heat and let the spices steep in the milk for 15 minutes.
  • While the milk is steeping, set up a large bowl with a strainer over it near the stove.
  • After the milk has steeped and cooled for 15 minutes, whisk the egg yolks in a small bowl and stir into the milk, whisking constantly.
  • Turn the heat back on to medium-low and cook the milk and egg mixture, stirring constantly until the mixture is thick enough to coat the back of a spoon.
  • Immediately strain the mixture to stop the cooking and to remove the cinnamon stick, cloves, and any curds that may have started to form.
  • Stir in the rum or brandy and vanilla extract.
  • Serve right away or store in a covered container in the refrigerator for up to two weeks.