1 vanilla stick, plus a few extra sticks for garnish
1 2-in slice of lemon rind
1 12-oz can condensed milk
1 14-oz can evaporated milk
8 egg yolks, pasteurized
1 tsp. vanilla extract
1 to 1 ½ cup white rum
Freshly grated nutmeg, for garnish
Start by making a simple syrup: in a medium saucepan bring to a boil the sugar, water, cinnamon stick and lemon rind. Stir until sugar dissolved completely. Set aside and let cool. Remove and discard the cinnamon stick and lemon rind.
Beat the egg yolks until creamy, then beat in the milks. Add the cooled down simple syrup and mix until well-blended. Add the vanilla and rum, stirring to incorporate. Strain, pour into bottles or bottles and refrigerate. Serve in a small shot glass or one for aperitifs. Garnish with nutmeg and cinnamon stick.