Ingredients:
- 24 egg yolks
- 2 cups sugar
- 8 cups whole milk
- 4 cups heavy cream
- 3 Tbsp. nutmeg
- pinch of salt
- 2 tsp. vanilla extract
- 1/2 tsp. rum extract (optional)
Directions:
Whisk egg yolks together with the sugar in a mixing bowl until creamy and a light color.
In a large saucepan, combine the milk, heavy cream, nutmeg, and salt, and heat over medium heat until it starts to simmer, with bubbles forming around the edges, but do not bring to a boil.
Slowly whisk 1/2 cup of the hot liquid into the eggs and sugar to temper the eggs. Repeat until about 1/3 of the hot liquid has been mixed into the eggs.
Add the tempered egg yolk liquid back into the pan with the remaining milk and cream. Heat until it reaches 160°F or just starts to coat the back of a wooden spoon.
Remove from heat and stir in the vanilla and rum extract.
Transfer to a bowl and cover tightly with plastic wrap, then chill completely in the fridge until ready to serve. Best served the next day. Enjoy!
Makes about 16 cups