2 c. light cream
1 c. milk
1/2 c. sugar
6 egg yolks
1/2 c. rum or brandy
1/2 tsp. vanilla
Ground cinnamon
Ground toasted almonds

In a large saucepan, combine cream, milk and sugar. Heat to almost boiling, stirring occasionally. Do Not Boil! Meanwhile, in a large mixer bowl, beat egg yolks about 6 minutes or until thick and lemon colored. Gradually stir about 1 cup of the hot cream mixture into egg yolks, then return all to saucepan. Cook and stir over low heat for 10-12 minutes or until mixture starts to thicken and coats a metal spoon. Cool mixture immediately by placing saucepan in a sink filled with ice water. Stir until cooled. Stir in rum or brandy and vanilla, then chill at least 24 hours.

Serve in small glasses, sprinkled with cinnamon and ground nuts, if desired. Makes about 8 (4 ounce) servings. Mexican cooks offer this drink as an after-dinner liqueur and serve it in tiny cordial glasses.