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Typical recipe from: USA
Ready in: 25 minutes
Servings: 4 people
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
Preparation:
One. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over Lowest setting is 5 minutes. Slowly bring milk mixture to a boil.
2nd. 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 for 3 minutes Constantly, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3rd. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
One. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over Lowest setting is 5 minutes. Slowly bring milk mixture to a boil.
2nd. 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 for 3 minutes Constantly, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3rd. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
