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In a heavy bottomed saucepan combine the milk with cloves, 1 teaspoon vanilla and 1/2 to 3/4 teaspoon cinnamon; bring to a low boil over the lowest setting. In a large mixing bowl whisk/mix the egg yolks and sugar until no sugar granules remain. Slowly add the hot milk mixture into the egg/sugar mixture whisking constantly. Pour the egg mixture back into the saucepan. Cook over medium heat stirring constantly until thickened (about 3 minutes ---DO NOT ALLOW TO BOIL). Remove the whole cloves and allow to cool for for about 1-1/2 hours. Stir in rum, 2 cups whipping cream, 2 cups half and half cream, 2 teaspoons vanilla and nutmeg (adjust the amount of rum vanilla adding in a little more to taste if desired). Refrigerate for 24 hours before serving.
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish