Ingredients
8 cups 2% milk, divided6 large eggs1 cup plus 2 tablespoons sugar, divided1/2 cup rum1/2 cup brandy1/2 teaspoon ground nutmeg3 cups heavy whipping creamCinnamon sticks and additional ground nutmeg, optional
Preparation
In a large saucepan, heat 4 cups milk until bubbles form around sides of pan. Meanwhile, in a large bowl, whisk eggs and 1 cup sugar until blended. Slowly stir in hot milk; return all to saucepan.
Cook over medium-low heat until slightly thickened and a thermometer reads at least 160°, 6-8 minutes, stirring constantly (do not allow to boil). Immediately transfer to a large bowl.
Stir in rum, brandy, nutmeg and remaining milk. Refrigerate, covered, several hours or until cold.
In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into egg mixture. (Mixture may separate; stir before serving.) If desired, serve with cinnamon sticks and additional nutmeg.
