Ingredients:

  • 1 cup Whole Milk
  • 1 cup Heavy Cream (35% fat)
  • 1/2 cup Granulated Sugar
  • 6 Large Egg Yolks
  • 1/4 teaspoon Freshly Grated Nutmeg
  • Pinch of Salt
  • 1/2 cup Dark Rum
  • 1/4 cup Bourbon or Brandy
  • 1 teaspoon Vanilla Extract
  • 2 cups Heavy Cream (for folding)
  • Freshly Grated Nutmeg (for garnish)

Instructions:

  1. Gently warm the milk, 1 cup of heavy cream, and salt in a medium heavy-bottomed saucepan over medium-low heat until steaming, but not boiling. Remove from heat.
  2. In a separate bowl, whisk the egg yolks and sugar vigorously until the mixture is pale yellow and ribbon-like. Stir in the 1/4 tsp of nutmeg.
  3. Slowly ladle about one cup of the warm milk mixture into the yolk mixture while whisking constantly to temper the eggs safely.
  4. Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (reaching 170°F/77°C). Do not boil.
  5. Immediately strain the custard base through a fine-mesh sieve into a clean bowl. Stir in the dark rum, bourbon/brandy, and vanilla extract. Cover the surface directly with plastic wrap and chill completely (minimum 4 hours).
  6. Just before combining, whip the remaining 2 cups of heavy cream until soft to medium peaks form.
  7. Gently fold the whipped cream into the chilled custard base until just combined, taking care not to deflate the air.
  8. Pour into glasses, top generously with fresh nutmeg, and serve immediately or chill further for enhanced flavour.