6 egg yolks (keep the whites for a meringue for example)
125 g of sugar
Whisk until the mixture
turns white Pour 265 g of whole liquid cream in a saucepan
55 cl of milk
1 pinch of salt
1/3 spoon teaspoon nutmeg
Cook over low heat until the first boil
Pour in the milk / cream mixture little by little (to temper the eggs)
Cook over low heat until the chicken milk begins to thicken (approximately 4-5 minutes)
Add 1 tablespoon of vanilla extract
and 8 cl of white or dark rum (I prefer white rum for this recipe)
Cover and chill for at least 2 hours or overnight
Add a little cinnamon