Things You'll Need:
- 1/4 c. bourbons
- 4 egg yolks
- 2 c. whole milks
- 1/4 c. crème de cacao
- 3/4 c. heavy creams
- 1/2 c. sugars
- 1 c. grated bittersweet chocolate
- 1/2 tsp. vanilla extract
- 1/2 tsp. nutmeg plus more for garnish
- 1/4 tsp. allspice
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Step 1
Heat the cream in a nonreactive saucepan over low heat until it just starts to boil.
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Step 2
Place the bittersweet chocolate in a medium mixing bowl and pour the hot cream over it. Reserve.
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Step 3
Pour the milk into the saucepan and return to low heat.
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Step 4
While the milk heats, beat the egg yolks, nutmeg, allspice, sugar and vanilla thoroughly.
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Step 5
When the milk begins to steam and is very hot, shut off the heat.
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Step 6
While whisking the egg yolks vigorously, slowly ladle one scoop of the hot milk into the eggs.
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Step 7
Switch the whisk into the saucepan and start whisking the milk. Slowly pour the egg/milk mixture into the rest of the milk, whisking continuously.
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Step 8
Return the saucepan to low heat and stir continuously with a wooden spoon or a heatproof flexible spatula. Stir the mixture off the bottom so the portion in contact with the floor of the pan doesn't overcook.
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Step 9
The mixture will thicken as it cooks; it's done when it coats the back of the spoon or spatula. Test by dragging your finger through the mixture on the spoon or spatula; if it leaves a path and doesn't run, it's done. (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 10
Pour this mixture over the chocolate and add the bourbon and crème de cacao. Stir together well and chill thoroughly.
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Step 11
Serve in small cups, each garnished with a shake of ground nutmeg.
