| Ingredients | Instructions |
|---|---|
| 18 egg yolks 1 cup granulated sugar | Separate the egg yolks into a large heatproof bowl. Add the sugar and whisk until just combined. |
| 2 cups whole milk 1 teaspoon ground ginger ½ teaspoon ground cloves 1 ½ teaspoons ground nutmeg 3–4 cardamom pods, crushed 1 cinnamon stick | In a saucepan, combine the milk, ginger, cloves, nutmeg, crushed cardamom pods, and cinnamon stick. Heat over medium-high heat, stirring occasionally, until the mixture just begins to simmer. Remove from heat. |
| Slowly ladle about 1 cup of the hot spiced milk into the bowl with the yolks and sugar while whisking constantly to temper. Gradually pour the tempered yolk mixture back into the saucepan, whisking constantly. | |
| Cook the combined mixture over low heat, stirring constantly with a heatproof spatula, until it thickens enough to coat the back of a spoon and reaches 160–165°F on an instant-read thermometer. Immediately remove from heat and strain through a fine-mesh sieve into a clean bowl. | |
| 4 cups (1 quart) heavy cream 1 tablespoon vanilla extract 1 ounce brandy, whiskey, rum, bourbon, or Southern Comfort (optional) 1 teaspoon rum extract (for non-alcoholic version, optional) | Stir the cold heavy cream, vanilla extract, and your chosen optional spirit or extract into the strained custard base until fully incorporated. |
| Cover the surface directly with plastic wrap. Refrigerate for at least 24 hours before serving to allow the flavors to meld. |
