For best results use the KitchenAid Artisan Diamond Blender

Place the milk, cream, caster sugar, brandy, sherry, cinnamon, cloves and nutmeg into a medium sized non stick saucepan. Bring to a gentle simmer and cook, stirring constantly, until sugar has dissolved and mixture is very warm. DO NOT BOIL or the mixture will curdle. Strain and discard the cinnamon and cloves. Transfer the mixture to a jug with a pouring lip

Place the egg yolks and extra sugar into the glass jar of the blender. Select the symbol for whisk and blend for 20 seconds. Whilst the motor is running, remove the ingredient cap and pour in the hot milk mixture. Blend a further 15 seconds

Serve immediately sprinkled with the extra cinnamon and nutmeg