Things You'll Need:
- 1/2 tsp. almond extract
- 5 or 6 cloves
- 6 egg yolks
- 1 c. half-and-half
- 1/2 tsp. nutmeg
- 1 tsp. rum extract
- 3/4 c. sugar
- 1 tsp. vanilla extract
- 10 white peppercorns
- 2 c. whole milk
- Groceries
- Mixing Bowls
- Saucepans
- Spatulas
- Strainers
- Wire Whisks
- Wooden Spoons
- Saucepans
- Spatulas
- Strainers
- Mixing bowls
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Step 1
Heat the milk, cloves and peppercorns over low heat in a nonreactive saucepan until the mixture steams and is very hot.
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Step 2
While the milk heats, beat the egg yolks, nutmeg, sugar and vanilla thoroughly.
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Step 3
When the milk is hot, shut off the heat and strain out the cloves and peppercorns.
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Step 4
Start whisking the egg yolks vigorously, and slowly ladle one scoop of the milk into the yolks.
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Step 5
Switch the whisk into the saucepan and whisk the hot milk while slowly pouring the egg/milk mixture into the saucepan.
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Step 6
Return the saucepan to low heat and stir continuously with a wooden spoon or heatproof flexible spatula. Make sure to stir the mixture off the bottom so the portion in contact with the floor of the pan doesn't overcook. The mixture will thicken as it cooks; it's done when it coats the back of the spoon or spatula.
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Step 7
Test by dragging your finger across the back of the spoon or spatula; it's done when your finger leaves a path through the thickened milk and it doesn't run. (This might take as long as 20 minutes. Keep the heat low and don't rush it, or you might scramble the eggs.)
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Step 8
Pour the mixture into a mixing bowl. Stir in the remaining extracts and half-and-half.
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Step 9
Chill thoroughly before serving.
