AuthoradminCategoryHoliday
In a small saucepan, combine milk, cloves, cinnamon and nutmeg. Next, slowly bring milk mixture to a boil.
In a medium-sized bowl, combine egg yolks and sugar. Whisk together until fluffy, about 2 to 3 minutes. Whisk until light and pale in color, about 2-3 minutes.
Begin by adding a very small amount of the heated milk mixture to the eggs, whisking constantly to temper the eggs. Do not add the hot milk too quickly or it will cook the eggs.
Continue adding small amounts of the milk to the eggs, whisking constantly until all the milk is incorporated and well combined.
Return to sauce and cook over medium heat until slightly thick and mixture coats the back of a spoon, about 3 to 5 minutes. Do not let the mixture boil. Remove from heat and strain out cloves.
Let mixture cool for one hour, then whisk in heavy cream, vanilla extract and spiced rum. Chill for a minimum of 4 hours, or overnight, before serving.
Ingredients
Directions
In a small saucepan, combine milk, cloves, cinnamon and nutmeg. Next, slowly bring milk mixture to a boil.
In a medium-sized bowl, combine egg yolks and sugar. Whisk together until fluffy, about 2 to 3 minutes. Whisk until light and pale in color, about 2-3 minutes.
Begin by adding a very small amount of the heated milk mixture to the eggs, whisking constantly to temper the eggs. Do not add the hot milk too quickly or it will cook the eggs.
Continue adding small amounts of the milk to the eggs, whisking constantly until all the milk is incorporated and well combined.
Return to sauce and cook over medium heat until slightly thick and mixture coats the back of a spoon, about 3 to 5 minutes. Do not let the mixture boil. Remove from heat and strain out cloves.
Let mixture cool for one hour, then whisk in heavy cream, vanilla extract and spiced rum. Chill for a minimum of 4 hours, or overnight, before serving.