Ingredients
- 1 cup whipping cream
- 2 cup whole milk
- 6 cup large egg yolks
- 1/3 cup granulated sugar
- 1 teaspoon freshly grated nutmeg
- 3 tablespoon good quality whiskey
Preparation
Baking Directions:
Combine the cream and milk in a heavy-based medium saucepan.
Bring to a gentle simmer over a medium heat.
Place the egg yolks and sugar in a large bowl and whisk for 2 to 3 minutes or until the mixture is thick and creamy.
Gradually whisk the milk mixture into the egg mixture to blend.
Return the custard to the same saucepan.
Add the nutmeg and cinnamon, and cook the custard over a medium to low heat, stirring constantly, for about 10 minutes, or until the custard coats the back of the spoon.
Do not allow the custard to boil or it will curdle.
Add the whiskey and mix well.
Strain the custard through a fine-meshed sieve and into a large bowl.
Set the bowl of custard over another large bowl of ice water and stir the custard until it is cold.
Refrigerate to cool down completely.
Serve with fresh-grated nutmeg and a sprinkle of cinnamon on top.
