4 Serves
26 Mins
In a mixing bowl, combine the egg yolks and sugar. Use a stand mixer or hand mixer to whip the mixture until it becomes pale and light yellow in color.
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Vitamin E
4 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
7 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
141 µg / 400 µgCalcium
393 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
812 mg / 1,250 mgPotassium
425 mg / 4,700 mgSodium
268 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
95 µg / 55 µgFiber
0 g / 28 gSugar
25 g / 50 gSaturated Fat
29 g / 20 gCholesterol
1525 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
In a small saucepan, combine the milk, heavy cream, allspice, nutmeg, and cinnamon. Heat the mixture over medium heat until it just reaches a boil, then remove from the heat.
Slowly pour about half a cup of the hot milk mixture into the whipped egg yolks while whisking constantly to temper the eggs.
Gradually pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking constantly to combine.
Return the saucepan to medium-low heat and cook, stirring continuously, until the custard thickens and reaches a gentle boil.
Transfer the thickened custard into a clean container and place it in the refrigerator to cool completely before serving.
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