Ingredients:

  • 4 large egg yolks (200g)
  • 1/2 cup granulated sugar (100g)
  • 2 cups whole milk (480ml)
  • 1 cup heavy cream (240ml)
  • 1 tsp vanilla extract (5ml)
  • 1/4 tsp ground nutmeg (1g)
  • 1/8 tsp ground cinnamon (0.5g)
  • Pinch salt (0.5g)

Instructions:

  1. Whisk the egg yolks and sugar in a bowl until the mixture is pale, thick, and holds a slight ribbon when the whisk is lifted.
  2. In a saucepan over medium-low heat, combine the milk, cream, nutmeg, and cinnamon. Heat until small bubbles form around the edges, ensuring the mixture does not boil.
  3. Slowly drizzle one ladle of the warm milk mixture into the egg mixture while whisking constantly to temper the eggs. Pour the egg mixture back into the pan.
  4. Stir constantly for 5-8 minutes until the liquid coats the back of a spoon and leaves a clear trail. Remove from heat immediately and stir in the vanilla extract and salt.
  5. Pour the mixture through a fine-mesh strainer into a glass pitcher. Place the pitcher in an ice bath for 20 minutes, then transfer to the refrigerator to chill for at least 2 hours.