Ingredients:

  • 6 large egg yolks
  • 0.5 cup granulated sugar
  • 0.25 tsp salt
  • 2 cups whole milk
  • 1 cup heavy cream
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 0.5 cup dark rum

Instructions:

  1. In a large mixing bowl, whisk together the 6 egg yolks and 0.5 cup sugar until the mixture is pale yellow and slightly thickened.
  2. In a medium heavy-bottomed saucepan, combine the whole milk, ground nutmeg, cinnamon, and salt. Heat over medium heat until it reaches a gentle simmer, but do not allow it to boil.
  3. Temper the eggs by slowly drizzling one ladle of hot milk into the egg yolk mixture while whisking constantly. Repeat with two more ladles to raise the egg temperature without scrambling.
  4. Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly, until the liquid reaches 160°F (71°C) and is thick enough to coat the back of a spoon.
  5. Remove from heat. Immediately stir in the heavy cream and vanilla extract. Pour the mixture through a fine-mesh strainer into a clean pitcher.
  6. Stir in the dark rum (if using).
  7. Cover and refrigerate for at least 4 hours or overnight to allow the flavors to develop and the texture to thicken.