Prep time: 0:45 hours  /  Cooking time: 1:15 hours  /  Serves 8-10

 
 

Ingredients

  • 4 Otaika Valley Free Range Eggs

  • ½ cup golden sugar
    (or standard white sugar)

  • 2 cups homogenised milk

  • 2 whole cloves

  • Pinch of cinnamon

  • 1 cup cream

  • 1 teaspoon ground nutmeg

  • 1 teaspoon vanilla extract

FOR AN ADULTS-ONLY VERSION

Add 2 tablespoon of bourbon, rum or brandy

Click here to download the Recipe Booklet

Directions

In a large bowl, whisk or beat egg yolks until they are light in colour. Slowly add sugar, beating after each addition, until fluffy. Combine milk, cloves and cinnamon in a saucepan. Slowly heatuntil the mixture is hot but not boiling.

Temper the eggs by slowly adding half of the hot milk mixtureto the eggs, whisking constantly. Pour the mixture back into the saucepan.

Cook on medium heat stirring constantly with a wooden spoon until the mixture thickens slightly and coats the back of the spoon. Don’t allow mixture to boil or it will curdle.

Remove from heat and stir in the cream. Strain the mixture to remove the cloves and let it cool for one hour. Mix in vanilla extract and nutmeg (and alcohol if using). Chill.
Garnish with grated nutmeg before serving.

Recipe courtesy of The Sandle Family