- 1
In a large saucepan, whisk together 6 whole eggs, 240ml sugar, and a pinch of salt until fully combined and slightly pale.
- 2
Gradually whisk in 480ml whole milk, then place the saucepan over low heat.
- 3
Cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon and reaches 74°C (160°F) on an instant-read thermometer - approximately 15–20 minutes. Do not allow the mixture to boil.
- 4
Remove from heat immediately. Stir in the remaining 480ml whole milk, 5ml vanilla extract, and 180ml aged dark rum.
- 5
Transfer to a covered container and refrigerate until thoroughly chilled, at least 4 hours or overnight.
- 6
When ready to serve, pour into a chilled pitcher or punch bowl, dust generously with freshly grated nutmeg, and serve in individual glasses.
Cooking the custard base to exactly 74°C is the key to both food safety and texture - pull it too soon and it stays thin, push it past a boil and you'll scramble the eggs. Adding the second half of the milk off-heat stops the cooking instantly and gives you that silky, pourable consistency.
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