Kandeel

Gather your ingredients: egg yolks, whole cloves, and a cinnamon stick. Separate the egg yolks from the whites, placing the yolks in a heatproof mixing bowl.

In a small saucepan, combine the cloves and cinnamon stick with approximately 250ml of water. Bring the mixture to a gentle simmer over medium heat to allow the spices to infuse.

Remove the saucepan from heat and allow the spiced liquid to steep, extracting the full aromatic flavors of the cloves and cinnamon. Strain the liquid through a fine mesh sieve, discarding the whole spices.

Whisk the egg yolks vigorously in the heatproof bowl until they become pale and slightly thickened. Gradually add a small amount of the warm spiced liquid to the yolks while whisking continuously to temper them.

Pour the tempered egg yolk mixture back into the saucepan with the remaining spiced liquid. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon.

Remove the mixture from heat immediately once thickened to prevent the eggs from curdling. Transfer to a serving vessel or heatproof pitcher.

Serve the Kandeel warm in cups or mugs, optionally garnishing with a light dusting of ground cinnamon on top. Enjoy immediately for the best flavor and texture.