- 8 egg yolks
- 3/4 cup sugar
- 500 ml milk
- 500 ml heavy cream
- 2 t ground nutmeg
- 125 ml brandy
- 125 ml dark rum
- a few sticks cinnamon
In a large bowl, whisk egg yolks and sugar until completely combined and slightly foamy and set aside.
Bring milk and cream to a simmer in a medium pot, then vigorously whisk half a cup of the mixture into the sugar and eggs.
Whisk the rest of the milk and cream into the egg yolks, then transfer back to pot and heat until the mixture thickens. Take care that it doesn't boil.
Remove from heat and whisk in brandy, rum and nutmeg.
Serve in small glass tumblers, garnished with a shake of nutmeg and served with a stick of cinnamon.
Cook's note: for the kids, replace the brandy and rum with rum extract.