6 lg Eggs
1 c Sugar
4 c Milk
1 c Brandy, Rum Or Both
1 c Heavy Cream, Chilled
1 t Vanilla
1 t Rum Extract
In a saucepan, beat the eggs well, beat in sugar gradually, and beat in 2 cups of milk.
Heat the mixture over moderately low heat, whisking constantly, until 175º F; remove from heat.
Whisk in remaining milk and extracts.
Chill until cold and stir in cream.