Dairy & Eggs
• 400 mL heavy cream
• 400 mL whole milk
• 6 large pasteurized egg yolks
Sweeteners
• 140 g granulated sugar
• 60 g light brown sugar
• 30 mL pure maple syrup
Spirits (total 750 mL)
• 200 mL dark rum (Plantation Original Dark Rum)
• 200 mL bourbon (Elijah Craig Small Batch)
• 200 mL brandy/cognac (Courvoisier VSOP)
• 150 mL Amontillado sherry
Seasoning
• ½ tsp kosher salt
• ½ tsp fresh nutmeg (plus extra for serving)
• ½ tsp vanilla extract
• Optional: 1 cracked black cardamom pod or ¼ tsp lightly toasted crushed fenugreek
1. Brown the Dairy – Combine cream + milk in saucepan. Stir over medium heat until faintly tan and nutty (≈ 95–100 °C). Scrape brown bits into liquid. Cool to room temp (≤ 30 °C).
2. Whisk Yolks & Sugars – In a large bowl, whisk yolks, both sugars, salt, and nutmeg until smooth and pale.
3. Combine with Dairy – Slowly whisk the cooled browned dairy into the yolk mixture until fully emulsified.
4. Sous-Vide Cook (Optional Custard Step) – Pour yolk-dairy mixture into a vacuum or displacement-sealed bag. Sous-vide at 65 °C (149 °F) for 20–25 min. Chill immediately in ice water to stop cooking.
5. Add Spirits & Flavorings – Stir in rum, bourbon, brandy, sherry, maple syrup, and vanilla.
6. Optional Infusion – Steep cardamom or fenugreek in finished mix 4 h at room temp, then strain out solids.
7. Jar & Store – Pour into glass jars with minimal headspace. Seal tightly. Store at ≤ 40 °F (4 °C).
8. Age 70 Days – Every 2 weeks gently tilt jars to remix; do not shake or open unnecessarily.
9. Final Prep – 48 h before serving, drop fridge to 38 °F (3 °C). Stir gently before serving. Serve 3–4 oz at ~45 °F with grated nutmeg.