Ingredients:

  • 2 cups whole milk
  • 1 cup heavy cream
  • 0.5 tsp salt
  • 1 tsp pure vanilla extract
  • 1 tsp freshly grated nutmeg
  • 6 large egg yolks
  • 0.33 cup maple syrup
  • 0.5 tsp ground cinnamon
  • 2 oz bourbon (optional)

Instructions:

  1. In a heavy-bottomed saucepan, combine milk, heavy cream, 0.5 tsp salt, 0.5 tsp cinnamon, and 1 tsp freshly grated nutmeg. Heat over medium until the mixture reaches a shimmering state (approximately 160°F), just before boiling.
  2. In a separate heat-proof bowl, whisk the 6 egg yolks with 0.33 cup maple syrup until the mixture is pale and slightly frothy.
  3. Temper the eggs by slowly pouring about 1/4 cup of the hot milk mixture into the yolks while whisking constantly. Continue adding the hot liquid slowly until about half is incorporated.
  4. Pour the egg and milk mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the liquid coats the back of a spoon (nappe stage) or reaches 160°F–165°F.
  5. Remove from heat and stir in 1 tsp pure vanilla extract and optional 2 oz bourbon. Strain through a fine-mesh sieve into a glass pitcher to ensure absolute smoothness.
  6. Cover and refrigerate for at least 3 hours before serving to allow the flavors to meld and the texture to set.