500ml whole milk
2 bay leaves
36 threads / 3 pinches saffron
2 strips orange rind
3 tbsp golden syrup
200ml single cream
3 eggs
150ml white rum

Grated fresh nutmeg, to serve

1. Pour the milk, bay leaves, saffron, orange rind, golden syrup and cream into a pan, and simmer gently for 10 minutes. Strain through a sieve.
2. Break the eggs into a glass heat-proof bowl, then slowly whisk in the hot milk mixture.
3. Place the bowl above a pan of boiling water and heat gently, stirring, until the mixture thickens to a custardy consistency. Then take it straight off the heat.
4. Whisk in the rum, then pour the mixture into a jug. Cool, then leave to stand in the refrigerator for at least 8 hours before serving.
5. Serve over ice with grated nutmeg.

USE: Drink no more than 1 wineglass a day.
CAUTION: Contains alcohol.
STORAGE: Keep in the refrigerator. Will last for 2 weeks.

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