Directions

• Dissolve the cornstarch in reserved ½ cup of cold milk. Reserve.
• In a medium saucepan, bring the rest of the milk, evaporated milk, cinnamon stick and cloves to a boil, stirring constantly to avoid scorching.
• As soon as it starts boiling, lower heat, add the cornstarch and stir vigorously with a wooden spoon until milk thickens. Remove from heat, stir in vanilla and let cool.
• While milk is cooling, beat the egg yolks for about 4-5 minutes on high speed until they turn a pale yellow color.
• Add sugar and peanut butter if using. Continue beating until mixture is well combined.
• Once milk is at room temperature, pass it through a strainer or sieve to remove cloves and cinnamon stick.
• Return milk mixture to sauce pan, and stir in the egg mixture very slowly.
• Keep stirring and cook on medium heat for about 7-10 minutes.
• Remove from heat and let it cool.
• Once mixture has cooled down completely, add the rum (if using). Chill.
• Garnish with ground nutmeg.