Ponche de Leche Cubano

• 3 large egg yolks
• 3 tablespoons sugar
• 2 cups hot milk

In a heatproof mixing bowl, whisk together the egg yolks and sugar until pale yellow. Gradually whisk in the hot milk. Pour the mixture into a heavy-bottomed saucepan or the top of a double boiler over simmering water. Cook, stirring with a wooden spoon, over medium-low heat until the custard thickens enough to coat the back of the spoon. Stir in the rum and pour the ponche into cups or