Ingredients
4 cups Half-and-half
10 whole Egg Yolks From Organic Extra Large Eggs
100 drops Liquid Vanilla Stevia
1 pinch Freshly-ground Nutmeg
1/3 cups Rum
1/2 cups Heavy Cream, Whipped, To Serve
Method
Sources
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
Clean yolk-white separation — essential for meringues and custards
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
Clean yolk-white separation — essential for meringues and custards
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In a saucepan, combine the half-and-half, egg yolks, vanilla stevia and nutmeg. In case you don't have half-and-half at hand, you can use 3/4 cup + 1 tablespoon (195 ml) heavy cream and 3 cup + 3 tablespoons (765 ml) whole milk. 2. Cook over low heat, constantly stirring along the bottom until a light custard forms. 3. Take the saucepan from the heat and turn off the heat. 4. Cover the saucepan with a lid and let cool for 1 or 2 hours. 5. Pour the mixture into an airtight container and chill in the fridge for several hours or preferably overnight. 6. Just before serving, add the rum and stir until well mixed. 7. Whip the heavy cream until relatively stiff. 8. Decorate each serving with an ample amount of cream and freshly ground nutmeg.