Yield: Makes 1 quart. Serves 4-6.

Ingredients:
4 egg yolks
½ cup (125 mL) sugar
2 cups (500 mL) milk
2 whole cloves
1 tsp (5 mL) cinnamon
1 cup (250 mL) 35% cream
1 tsp (5 mL) freshly grated nutmeg
1 tsp (5 mL) pure vanilla extract
2 Tbsp (30 mL) each of whisk(e)y and rum or brandy, or to taste (optional)
4 egg whites (optional)


Method:
Whisk egg yolks and sugar until they become light and fluffy.
In a saucepan; combine milk, cloves, and cinnamon.
Slowly heat on medium until steamy hot, but not boiling.
Temper the egg yolks by slowly whisking half of the hot milk mixture into the yolk & sugar mixture.
Pour back into the saucepan and cook on medium heat.
Stir constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon (about 165ºF - 175ºF).
Do not allow the mixture to boil.
Remove from heat and stir in the cream.
Strain the mixture to remove the cloves. Let cool to room temp.
Mix in vanilla extract, nutmeg, and whisky/rum (booze is optional).

Also Optional: Beat egg whites until they reach stiff peaks. If raw eggs freak you out - then don't add this step.
Chill in the fridge before serving.