Beat the yolks, clove, ginger and saffron into the wine and gently heat, while stirring, until it forms a curd. Strain off the whey through a fine cloth.
Heat the milk almost to boiling, pour in the cold ale from a height, leave for a few minutes to cool, then strain off the whey through a fine cloth.
Mix both curds together with the sugar, cinnamon and ginger. Tip into a muslin