Yield: Approx. 1 quart
Prep time: ~ 10 min.
Cook time: ~ 30 min.
4 c whole milk
1/2 c heavy cream
2 eggs
3 egg yolks
1/4 c honey
1/4 tsp salt
1 tsp each: rum extract, ground nutmeg
Slowly heat the milk and heavy cream over medium heat. Stir it with a whisk every minute or so - but don't leave it for long - you'll burn it if you do. In the meantime, crack the eggs into a heatproof bowl and whisk.
When milk is steaming (not boiling), lower the temperature on the stove and slowly temper the egg mixture by adding about 1/4 c of hot milk at a time to the bowl. Whisk as you do this. When you've added about 2 c of the hot milk mixture to the eggs, slowly pour this back into the milk mixture, whisking the entire time. Return the pot to medium heat and continue whisking until it begins to bubble and thicken. This took about 15 minutes for me. When thick, remove mixture from the heat and add honey, salt, extract and nutmeg. Allow mixture to cool until it's slightly warm. Use an immersion blender or regular blender and blend until smooth and refrigerate.
Enjoy!
