A delicious spin on a classic. The cardamom and clove add a little bit of depth to the mixture while keeping the sweetness very light. It's still full of fattening, eggy & creamy goodness.
4 eggs, separated
2 cups whole milk
1 cup heavy cream
1 tablespoon sugar
4 oz. Royal Rose Cardamom-Clove Syrup
freshly grated nutmeg to taste
Separate the eggs into two mixing bowls. Chill the whites in the refrigerator while you work on the rest. Heat the milk, nutmeg, and heavy cream in a saucepan on the stove until simmering but not boiling. While the milk mixture heats up, beat the egg yolks for 3 minutes or until almost doubled in volume and lighter in color. Gradually stream in the Royal Rose Cardamom-Clove Syrup.
Beat a few tablespoons of the hot milk mixture into the eggs, then add the rest very carefully, a little at a time. Return everything back to the stove and heat on med-low until it's steaming, but not simmering or boiling (160 degrees). Let cool in an ice bath or in the refrigerator.
When the egg yolk/milk mixture is cooled completely, whisk the egg whites with a small pinch of salt until they form stiff peaks, adding the tablespoon of sugar when they are very frothy. Whisk the egg whites into the egg yolk mixture. Whisk in a generous measure of bourbon, to taste.