1Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil
2In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
4Tip: If you look away while the egg mixture is thickening you can end up cooking the eggs which will make the mixture gritty and you will have to repeated ly strain.