This is a christmas treat where we leave out the booze and the raw egg whites. Totally safe for those who prefer their eggs cooked, and tea totalers. <br /> <br /> <br />Yield: Makes 1 quart. Serves 4-6. <br /> <br />INGREDIENTS <br />4 egg yolks <br />½ cup (125 mL) sugar <br />2 cups (500 mL) milk <br />2 whole cloves <br />1 tsp (5 ml) cinnamon <br />1 cup (250 ml) cream <br />1 tsp (5 ml) freshly grated nutmeg <br />1 tsp (5 ml) vanilla extract <br /> <br /> <br /> <br />METHOD <br />Whisk egg yolks and sugar until they become light and fluffy. <br />In a saucepan; combine milk, cloves, and cinnamon. Slowly heat on medium until steamy hot, but not boiling. <br />Temper the egg yolks by slowly whisking half of the hot milk mixture into the yolk & sugar mixture. Pour back into the saucepan and cook on medium heat. Stir constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon (about 165ºF - 175ºF). Do not allow the mixture to boil. Remove from heat and stir in the cream. Strain the mixture to remove the cloves. Let cool to room temp. <br />Mix in vanilla extract, nutmeg. Chill in the fridge before serving.
