3 c. milk
3/4 c. sugar
8 egg yolks
1 c. rum or brandy
1/2 tsp. vanilla
Ground cinnamon

In large saucepan, bring milk and sugar to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Beat egg yolks until thick and lemon-colored, about 6 minutes. Gradually stir 1 cup of hot milk mixture into egg yolks. Return egg mixture to saucepan.

Cook and stir over low heat about 3 minutes or until thickened. Cool to room temperature, stirring occasionally. Stir in rum or brandy and vanilla; chill. Serve in small glasses, sprinkle with ground cinnamon.