Ingredients
Scale
- 6 large egg yolks
- 2/3 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch of salt
- 1 teaspoon vanilla extract
- 1 cup bourbon, dark rum, or brandy (optional)
- optional toppings: whipped cream, ground cinnamon or nutmeg
Instructions
- Whisk the yolks. In a medium bowl, whisk together the egg yolks and sugar until smooth and slightly pale.
- Heat the milk mixture. In a medium saucepan, combine the milk, cream, cinnamon, nutmeg, and salt. Warm over medium heat until steaming (don’t let it boil).
- Temper the eggs. Slowly whisk about ½ cup of the hot milk mixture into the yolks to warm them. Gradually add the rest of the hot milk mixture, whisking constantly.
- Cook to thicken. Return everything to the saucepan and cook over medium-low heat, stirring constantly, until the mixture reaches 160–165°F and lightly coats the back of a spoon.
- Finish. Remove from the heat, stir in the vanilla and liquor (if using).
- Chill + serve. Transfer to a pitcher, cover, and chill at least 2–3 hours before serving. Garnish with a dusting of nutmeg.
