Can't buy this in the Netherlands so tried making it from scratch. Be careful not to overheat the milk with eggs in it. Put rum in half and left the kids one plain. I still prefer the plain. Apparently there are recipes that use the egg white as well to not have so much leftover ingredients. Might be worth trying next time.
12/24/23 Helped MM make this but with strange nutmeg and strange alcohol. Not as good.
- 6 egg yolks
- 1/2 c sugar
- 1 c heavy whipping cream
- 2 c milk
- 1/2 t nutmeg
- pinch of salt
- 1/4 t vanilla
- optional: 1/4 c alcohol
- Whisk yolks and sugar in medium bowl until light and creamy.
- In a saucepan over medium-high heat, combine cream, milk, nutmeg and salt. Stir regularly until it reaches a bare simmer.
- Add a spoonful of the hot milk to the yolks, whisking vigorously. Repeat, to temper the eggs.
- Once most of the milk has been added, pour the egg mixture back into the pan.
- Whisk constantly for a few minutes until the mixture is just slightly thickened (or it reaches 160 F). It will thicken more as it cools.
- Remove from heat and stir in vanilla and optional alcohol.
- Pour through a sieve into storage container(s).
- Refrigerate until chilled. Stir before serving. Thin with milk if too thick or sweet.
- Store up to 1 week.
