1/2 cup (125 ml) sugar

2 teaspoons (10 ml) cornstarch

2 eggs

4 egg yolks

5 cups (1.25 litres) milk, warm

1/2 cup (125 ml) 35% cream

1/2 cup (125 ml) dark rum

¼ vanilla bean

1 stick cinnamon

1 clove

1/8 teaspoon (0.5 ml) ground nutmeg

In a saucepan, off the heat, combine sugar and cornstarch. Add eggs and egg yolks and whisk until smooth. Add milk and cream, whisking continuously. Bring to a boil while stirring and scraping the bottom and sides of the pan. Remove from heat.

Add rum, vanilla and spices and mix thoroughly. Pour into a sealable container. Let cool. Cover and refrigerate for at least 6 hours.

Strain eggnog through a fine sieve. If desired, pour over ice. Add milk or rum, to taste.

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