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1 In A Large Bowl, Use A Whisk Or An Electric Mixer To Beat Egg Yolks Until They Become Somewhat Lighter In Color. Slowly Add The Sugar, Beating After Each Addition, Whisking Until Fluffy. 2 Combine The Milk, Cloves, And Cinnamon In A Thick-Bottomed Saucepan. Slowly Heat On Medium Heat Until The Milk Mixture Is Steamy Hot, But Not Boiling. 3 Temper The Eggs By Slowly Adding Half Of The Hot Milk Mixture Into The Eggs, Whisking Constantly While You Add The Hot Mixture. Pour The Mixture Back Into The Saucepan. 4 Cook On Medium Heat, Stirring Constantly With A Wooden Spoon, Until The Mixture Begins To Thicken Slightly, And Coats The Back Of The Spoon. It Helps To Have A Candy Thermometer, But Not Necessary; If You Have One, Cook Until The Mixture Reaches 160
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