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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I came across this recipe in our local paper. A local resident perfected this over years of trial and error. Cooked eggs are used for safety. You will never buy the store bought variety again... Enjoy!! Ingredients:
4 cups milk |
5 whole cloves |
1/2 teaspoon vanilla extract |
1 teaspoon ground cinnamon |
12 egg yolks |
1 1/2 cups sugar |
2 1/2 cups light rum |
4 cups light cream |
2 teaspoons vanilla extract |
1/2 teaspoon ground nutmeg |
Directions:
1. Combine milk, cloves, 1/2 tsp vanilla and cinnamon in a saucepan.
2. Heat over lowest setting for 5 minutes.
3. Slowly bring to a boil.
4. In a large bowl, comine egg yolks and sugar. Whisk together until fluffy.
5. Wisk hot milk mixture slowly into the eggs.
6. Now,pour this mixture into sauce pan again.
7. Cook over medium heat, stirring constantly for 3 minutes, or until thick. do not allow mixture to boil.
8. Strain to remove cloves, and let cool for about an hour.
9. Stir in rum, cream, 2 tsp vanilla and nutmeg.
10. Refrigerate overnight before serving.
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