- milk - 2 liters
- sugar - 2 2/3 Cups
- vanilla pod - 1 piece
- large egg yolks - 16 pieces
- cold cream - 2 cups
- whiskey - 1/2 cup
- dark rum - 1/2 cup
- Grated nutmeg - 1 To taste
Heat the milk, sugar and vanilla in a medium saucepan over medium heat, stirring until the sugar dissolves. Whisk the yolks in a large bowl. Pour the hot milk mixture into the yolks and whisk slowly. Pour the mixture into a saucepan and cook over low heat, often stirring, about 20 minutes (do not boil). Pour through a fine sieve into a bowl. Whisk in cream, whiskey and rum. Add the mixture to the milk-yolk mass and mix. Allow to cool completely. Cover and refrigerate for 1 hour (or per day). Sprinkle with nutmeg before serving.
Servings: 12