- Total time 40 minutes
- Difficulty Easy
- egg yolks 3
- caster sugar 50g
- single cream 700ml
- vanilla extract 1 tsp
- ground nutmeg or cinnamon a generous pinch, plus extra to serve
- cream sherry 75ml
- rum 50ml
Whisk together the eggs and sugar in a jug or bowl. Heat the cream in a pan and add the vanilla and nutmeg. Cook gently over a medium-low heat and bring the mixture to just below the boil.
Pour the cream over the egg and sugar mixture, and whisk really well. Pour back into the pan over a low heat and cook, stirring constantly, until thickened slightly.
Remove from the heat and stir in the booze. Serve warm in mugs, or chill and serve over ice, with a grating of extra
nutmeg over the top.
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