Ingredients
Egg Yolks 2
Sugar 35 gm
Milk 280 ml
Double Cream 60 gm
Rum 44 ml
Nutmeg ½ tsp
Cinnamon Stick 1
Egg White 2 eggs
Preparation
Whisk yolks with sugar. Boil milk, double cream and infuse cinnamon stick in a pan over a stove. Temper the hot mix into the egg and return to the pan. Cook the mix until thicken. Remove from stove, add rum into and cool it over ice. Whisk egg whites and fold in the above mixture. Pour the mix into glasses and refrigerate overnight. Sprinkle nutmeg and serve.
(Courtesy: Chef Vivek Chauhan, The Imperial, New Delhi)