INGREDIENTS
2 cups milk
1/2 tsp ground cinnamon, plus more for garnish
1/2 tsp ground nutmeg
1/2 tsp pure vanilla extract
6 large egg yolks
1/2 cup granulated sugar
1 cup heavy cream
1 cup bourbon or rum (optional)
Whipped cream, for servin
METHOD
- In a small saucepan over low heat, combine milk, cinnamon, nutmeg, and vanilla and slowly bring mixture to a low boil.
- Meanwhile, in a large bowl, whisk egg yolks with sugar until yolks are pale in color. Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined.
- Return mixture to saucepan and cook over medium heat until slightly thick (and coats the back of a spoon) but does not boil. (If using a candy thermometer, mixture should reach 160º.)
- Remove from heat and stir in heavy cream and, if using, bourbon. Refrigerate until chilled.
- When ready to serve, garnish with whipped cream and cinnamon.
