Eggnog

INGREDIENTS TO SERVE SIX
½ litre milk
3 whole cloves
1/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
6 egg yolks
150g caster sugar
300ml light rum
½ litre single cream
1 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
METHOD
1.
Mix together the milk, cloves, 1/4 teaspoon vanilla extract and cinnamon in a saucepan. Heat at the lowest setting for 5 minutes, then slowly bring to the boil.
2.
In a large bowl, combine the egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture bit by bit into the eggs. Pour the mixture into a saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Remove the cloves, then allow to cool for about an hour.
3.
Stir in the rum, cream, 1 teaspoon of vanilla extract and nutmeg. Refrigerate overnight before serving.
Also, I will be adding a recipe for eggnog cream to be poured over our orange ginger-bread.