1 cinnamon stick
1 tsp ground nutmeg
1 cap vanilla
6 egg yolks
150ml 40% alcohol (Bourbon, Cognac, Rum)
In a saucepan, heat the cream, milk and spices together and leave to infuse for at least 30 mins.
Once infused, strain.
Beat the egg yolks in a bowl and then mix in the sugar.
Add the cream mix to the egg and sugar and stir well.
Once combined, put the mix back into a pan and heat until 84C, then add in the alcohol of your choice.
Chill in the fridge.