4 large tins of evaporated milk
1 1/2 cups of sugar
1/4 tsp. nutmeg
1 pt. strong rum (add more or less to taste)
12 egg yolks
1 tbsp. rose water
1 tbsp. vanilla
METHOD:
Beat egg yolks with sugar in bowl. Heat milk, but do not boil. When sugar is dissolved, add half hot milk to egg yolk mixture and then return this mixture to the remainding hot milk. Stir continuously over low flame for about ten minutes or until mixture slightly thickens (do not allow to boil). Remove from flame, cool slightly, add rum, vanilla, rose water and nutmeg. Keep refrigerated.
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