This recipe is for 2-3 people
600 ml whole milk
1 Cinnamon stick
1 vanilla bean, slit in half, seeds scraped out
4-5 large egg yolks
Peel of 1 tangerine or zest of 1/2 orange
Freshly grated nutmeg to taste
140 g superfine sugar
250 ml cream
Brandy or Cointreau/Grand Marnier or rum to spike with – depending on what you like. I prefer brandy and a little Cointreau.
Pour milk into a heavy-bottomed saucepan, add in the cinnamon stick, cracked in 3rds, the vanilla bean and all the seeds you’ve scraped out.
Heat this mixture until just scalded, but NOT boiling. You may also want to add in a pinch of salt.
Meanwhile, beat your egg yolks until they begin to be light yellow and fluffy, and then very, VERY slowly add in your sugar while beating on high until it becomes very stiff. At this point remove the cinnamon, vanilla pod, orange peel/zest and if you need to, strain it though a sieve.
Once your milk is scalded, you need to temper your egg mixture by very, very carefully adding in a little bit of the hot milk mixture to your eggs (NOT the other way around), while beating on medium. Very slowly add in until your egg mixture is very runny, and then you can take the now runny eggs/milk and add it slowly to the rest of the milk (WHICH IS NOT BOILING!) while whisking it in. This way you don’t scramble the eggs, but they get cooked. Now, add in your cream and warm until nice and hot for drinking, but not boiling, or even simmering – just warm. Pour into mugs and spike to your heart’s content.