Although drinks like beer are off limits for people with celiac disease, most distilled alcohols are gluten-free.
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups granulated sugar
1 1/2 cups light rum (I used dark rum without a problem)
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Combine milk, cloves, 1/2 teaspoon vanilla and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
Stir in rum, light cream, 2 teaspoons vanilla, and nutmeg. Refrigerate overnight before serving.