Beat the egg yolks in a large bowl until they become lighter. Add the sugar bit by bit, whisking after each addition. Keep whisking until it is fluffy. Add the milk to a saucepan on medium heat along with a pinch of cinnamon and two whole cloves. Heat until it is steaming, but do not let it boil. Then slowly add the milky mixture to the eggs, whisking as you do until the eggs are nicely tempered. Put the whole mixture back in the saucepan, and back on the heat. Stir with a wooden spoon to keep the mixture moving. The liquid should thicken, but it still should not boil as this will make the milk curdle. //Take off the heat and add the cream. Strain into a bowl and allow it to cool. Then mix in vanilla extract, nutmeg, bourbon and rum, and chill in the fridge. Garnish with cinnamon sticks and nutmeg powder when serving.