Ingredients:
- 500 ml heavy cream
- 300 ml milk (fatty if possible, 3,5%)
- 1 teaspoon vanilla extract
- 1 stick cinnamon
- 2-3 teaspoons freshly grated nutmeg
- 5-6 egg yolks (depends on egg size)
- 150 grams brown sugar
- 200-250 ml alcohol (rum/vodka/whiskey to taste)
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Mix the cream and milk in a saucepan, add the cinnamon, vanilla and half of the grated nutmeg, warm on low heat until it starts to bubble, then take it off the range and let rest. (It has to cool enough to not scald the yolks when you mix them!)
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Mix the sugar with the yolks until the yolks "whitens".
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Slowly add 1-2 ladles of the milky cream to the yolks, then mix it all in the saucepan and put it back on the range on the lowest heat! Warm it but remove from heat before it starts to boil.
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Let it cool and then add the rest of the nutmeg and the alcohol. Decant into bottles and put it in the refrigerator for at least a night.