Ingredients
12 yolks (save whites for angel food cake!)
2 cups granulated sugar
1 liter bourbon
4 cups whole milk
1 cup heavy cream
3/4 cup Cognac or brandy
1/2 cup Myers’s dark rum
pinch of kosher salt
Preparation
1.Combine the yolks and sugar in a large bowl and whisk until well blended and creamy.
2.Add the remaining ingredients and stir to combine.
3.Transfer the mixture to a 1-gallon glass jar and tightly seal the lid. (Alternatively, you can bottle it.) Place in the refrigerator for at least 3 weeks and up to 3 years (or till it’s as you like it!).
4.Serve topped with sweet meringue and nutmeg if you wish.
