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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 10 |
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You will never purchase the store-bought again after having this, this is also wonderful without the rum, but better if added, and for a mild rum flavor use only 1 cup you may increase to up to 2 cups - plan ahead this needs a chilling time of 24 hours before serving - *note* this is made using *cooked* eggs Ingredients:
4 cups milk |
4 -5 large whole cloves |
1 teaspoon vanilla |
1/2-3/4 teaspoon cinnamon |
10 egg yolks |
1 1/2 cups sugar |
1 cup captain morgan's spiced rum (you may add in more to suit taste) |
2 cups whipping cream (unwhipped) |
2 cups half-and-half cream (can use 4 cups whipping cream) |
2 teaspoons vanilla |
1/2 teaspoon ground cinnamon |
Directions:
1. In a heavy bottomed saucepan combine the milk with cloves, 1 teaspoon vanilla and 1/2 to 3/4 teaspoon cinnamon; bring to a low boil over the lowest setting.
2. In a large mixing bowl whisk/mix the egg yolks and sugar until no sugar granules remain.
3. Slowly add the hot milk mixture into the egg/sugar mixture whisking constantly.
4. Pour the egg mixture back into the saucepan.
5. Cook over medium heat stirring constantly until thickened (about 3 minutes -DO NOT ALLOW TO BOIL).
6. Remove the whole cloves and allow to cool for for about 1-1/2 hours.
7. Stir in rum, 2 cups whipping cream, 2 cups half and half cream, 2 teaspoons vanilla and nutmeg (adjust the amount of rum vanilla adding in a little more to taste if desired).
8. Refrigerate for 24 hours before serving.
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