Man, I'm so sorry I forgot to take pictures of the first two steps. -__- I will probably make this again though. I adapted the recipe from one I found on AllRecipes.com.
1. Warm 4 c. milk in a saucepan with 5 whole cloves (6 if you are feeling sassy), 1/2 tsp vanilla, and 1 tsp. ground cinnamon on low heat for 5 min. Slowly bring to a boil, using a spatula to stir it so the milk doesn't crystallize at the bottom.
2. Separate 12 yolks from their egg whites (okay--or 8-10 if you think using an entire dozen is nutty). Save the egg whites for later use, like the egg white quiche they sell at Costco now. Whisk the yolks in a large bowl with about 1.5 c. sugar until "fluffy." To really get your eggs fluffy, it helps to have a KitchenAid and turn it to the highest speed for a few minutes, and you may even want to throw in an egg white or two.
3. While still whisking the eggs, slowly pour the hot milk mixture in. You don't want to put the eggs into the milk because they will curdle.
4. When eggs and milk are fully combined, pour the whole thing back into a saucepan over the stove and cook over medium heat, stirring constantly for 3 minutes, until the eggs thicken. Do not allow mixture to boil. Remove cloves and let mixture cool for an hour.
5. If mixture has formed chunks, use a hand blender to smoothen it.
6. Stir in rum (to taste... up to 2.5 c. if you're an alcoholic and as little as 1/2 c. I don't recommend going totally alcohol-free because rum really gives this drink a whole 'nother dimension), 3-4 c. light cream or half-and-half, 2 tsp. vanilla, and 1/2 tsp. nutmeg.
7. Refrigerate overnight. This step is key, to allow all the wonderful flavors to meld and work their magic.
I also added pictures of my final cranberry sauce.
