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Ingredients
- 6 eggs
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 qt. light cream, divided
- 1 cup golden rum or 1 tablespoon rum extract plus 1 cup water
- Garnish: nutnemg, cinnamon sticks
Method
- Beat eggs until light and foamy. Add sugar amd salt. beating until thick.
- Combine egg mixture and 2 cups light cream in a large saucepan. Stirring constantly, cook over low heat until mixture coats the back of a metal spoon and reaches 160° on a candy thermometer. Remove from heat.
- Stir in remaining light cream; add rum or extract and water. Chill several hours. Sprinkle with nutmeg before serving. Garnish with cinnamon sticks.
