Get Curtis Stone's rich and creamy recipe for the traditional holiday drink.

Makes 3 1/2 to 4 cups


  • 2 cups heavy cream
  • 1 cup whole milk
  • 6 large egg yolks
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 2 Tbsp. brandy
  • 2 Tbsp. dark rum
  • Freshly grated nutmeg


Active time: 20 minutes
Total time: 1 hour 25 minutes

Set a medium bowl in a large bowl of ice water. In a medium saucepan, bring cream and milk to a simmer. In another medium bowl, whisk egg yolks with sugar and vanilla until smooth. Whisk hot liquid into egg yolks. Return mixture to pan. Cook over moderately low heat, stirring constantly, until mixture coats the back of the spoon, and an instant-read thermometer registers 175°, about 5 minutes. Immediately pour mixture into bowl set in ice bath. Stir until cool, about 15 minutes. Refrigerate until chilled, about 1 hour. Add brandy and rum. Pour into glasses; garnish with nutmeg before serving.

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