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Ben makes the festive favourite with Emily Davis

INGREDIENTS:

240 ml Milk
½ tsp Ground cinnamon
2 whole or pinch ground cloves
¼ tsp Ground ginger
1 tsp Vanilla extract

4 Egg yolks
120-150g Sugar
Pinch of Salt

240ml Single cream
100-150 ml Rum
Nutmeg To garnish

METHOD:
• Combine milk, cinnamon, ginger and cloves in a saucepan over the lowest heat setting; stir and slowly heat to a low simmer
• Whisk egg yolks in a large bowl with sugar and salt.
• Pour some of the hot milk mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue adding hot milk and whisking to combine until all milk is incorporated.
• Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly, until thick, about 3 minutes; do not allow the mixture to boil. Strain to remove cloves.
• Stir in cream, rum and vanilla. Refrigerate before serving, 8 hours to overnight.
• Garnish with ground nutmeg to serve