Ingredients
2
tsp + ½ tsp vanilla extract
Directions
1.
Set the stove to low heat. Put the saucepan on. Combine milk, cloves, ½ tsp vanilla and cinnamon in the saucepan. Slowly bring to a boil with the low heat.
2.
Mix the egg yolks and sugar until fluffy. Whisk in the hot milk, but temper the egg first by slowly putting about half a cup of milk into the beaten egg. And then slowly pour the rest of the egg mixture into the saucepan. Stir constantly and cook over medium heat for 3 minutes or until thick.
3.
Transfer the mixture through a strainer to get rid of the cloves.
4.
Cool for about an hour. Mix in the rum, the rest of the vanilla and the nutmeg. Refrigerate.
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