Saturday, November 22, 2008

• 8 large eggs
• 4 egg yolks
• 1 cup sugar
• 5 cups whole milk
• 1½ cups rum
• 1 cup 80 proof bourbon
• 1 T. vanilla extract
• 1/2 t. grated nutmeg
• 2 cups whipping cream
• 2 T. superfine sugar

In a mixing bowl, whisk eggs, yolks and sugar until smooth. Pour into a large, heavy-bottomed saucepan. Stir in milk, gradually, blending well with each addition. Heat slowly over very low heat, stirring steadily, until the mixture reaches 160 or 170 degrees on a thermometer. The custard should be thick enough to coat the back of a spoon. Pour the custard through a fine-meshed sieve into large bowl. Stir in vanilla, rum, bourbon and nutmeg. Let mixture cool, the cover with plastic wrap and refrigerate until cold, at least three hours, or up to one day. Makes 16 cups.