500ml milk
250ml cream
6 cloves
1 cinnamon stick
1 tsp ground nutmeg
1 cap vanilla
6 egg yolks
120g sugar
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.