Place the egg yolks, sugar, cornflour and spices into a small bowl along with half of your cream (1/3 cup).

Use a fork to whisk the ingredients well. Whisk until the mixture is creamy and has lightened in colour slightly.

Place the remaining cream and milk into a medium sized saucepan.

Heat the mixture on medium low until it is warm to the touch (about 40 degrees Celsius)

Slowly pour the whipped yolk mixture into the warm milk. Stir the mixture slowly and constantly until it has combined completely. Keep the heat at a medium low temperature and do not allow the liquid to boil.

Continue heat your custard, stirring constantly, until the mixture has thickened. It should be the consistency of yogurt. This will take around 8-10 minutes depending on your temperature.

Remove your thickened custard form the heat and stir through your vanilla. Pour your eggnog custard into a large serving dish or individual serving dishes.

Cover with clingfilm and place into the fridge to cool and set or to store chilled. If you are serving warm you can serve immediately.