Beverages, Elaine Walker


4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon

12 egg yolks
1 cup sugar

4 cups light cream
1 teaspoon rum extract
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice

Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.

In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil*. Strain to remove cloves, and let cool for about an hour.

Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

* If the eggs curdle, place the mixture in a bowl on top of a large bowl of ice water and beat rapidly with an electric mixture.

Reduced recipe for singles:
1 cup milk
1/4 teaspoon ground cinnamon
pinch of ground cloves
1/8 teaspoon vanilla extract

3 egg yolks
1/4 cup sugar

1 cup light cream
1/4 teaspoon rum extract
1/2 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
pinch of ground allspice

Follow directions for main recipe above.