Spiked Eggnog Dream Silky Smooth Eggnog Cream Recipe

Instructions:

1. In a heatproof bowl, vigorously whisk together the egg yolks and granulated sugar until pale yellow and slightly thickened.
2. In a medium saucepan, combine the milk, heavy cream, nutmeg, cinnamon, cloves and salt. Heat over medium heat, stirring occasionally, until just simmering. Do not boil.
3. Gradually drizzle a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. This is called 'tempering.'
4. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a whisk or spatula, until the mixture thickens enough to coat the back of a spoon. Do not boil.
5. Immediately remove from heat and strain the custard through a fine-mesh sieve into a clean bowl. Stir in the rum (or vanilla extract).
6. Cover the surface of the eggnog cream with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cream to fully set.