Crakaneg

Ingredients

• 6 large egg yolks
• ½ cup sugar
• 2 cups milk
• 2 whole cloves
• 1 stick cinnamon
• 1.5 teaspoons pure vanilla extract
• 1 cup heavy cream
• ½ cup brandy
• 1 teaspoon freshly grated nutmeg, plus extra for garnish

Equipment

• 2 Rocks or Old-Fashioned glasses
• 1 pitcher

Instructions

1. In a large bowl, beat the egg yolks with a whisk or an electric mixer until they begin to lighten in color and get a little fluffy, 1 to 2 minutes. Slowly add the sugar and continue to beat until fluffy and pale yellow. Set aside.
2. In a medium saucepan, combine the milk, cloves, cinnamon, and vanilla. Set the saucepan over medium heat, stirring occasionally, until the milk mixture is steaming but not yet simmering or reads 155°F on an instant read thermometer. Remove from heat.
3. Slowly pour the milk into the egg mixture, whisking constantly to avoid curdling. Transfer the mixture back into the saucepan, set over medium heat, and cook, stirring constantly, until the mixture reaches 160°F, thickens slightly, and coats the back of the spoon, about 5 minutes.
4. Remove from the heat and stir in the cream. Pour the mixture through a fine-mesh strainer set over a pitcher to remove the cloves and cinnamon stick. Stir in the brandy and nutmeg. Let cool at room temperature for 1 hour. Then cover, transfer to the refrigerator, and chill for at least 1 hour, though the texture and flavor will improve the longer it rests. Serve in old-fashioned glasses garnished with grated nutmeg. Store any remaining mixture in an airtight jar in the refrigerator for up to 1 week.