• 950ml milk
• 5 whole cloves
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 12 egg yolks
• 190g cups sugar
• 590ml light rum
• 950ml light cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground nutmeg
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan.
Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and leave it to cool for an hour.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg.
Refrigerate overnight before serving.