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1
Beat the egg yolks and 1/2 cup of sugar together.
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2
Flavor the water:
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3
Bring 8 cups of water to a boil in large saucepan. Add the cinnamon, nutmeg, allspice, and cloves and stir in the spices. Boil water with spices for 3 minutes. Pour the water through several layers of cheesecloth into a large bowl. Rinse the pot of any remaining solid spices and return the water to the pot and return to boil. When it boils, reduce the heat to low. This will be the stock for the risotto.
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4
Make the risotto:
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5
In large frying pan heat butter over medium high heat and add the rice sauteing, stirring frequently until the rice is translucent at the edges, three to four minutes. Mix the rum with1/4 cup of water and add to the rice, stirring frequently until the liquid is absorbed. Add 2 cups of the spiced water in 1/2 cup increments stirring until each is absorbed before moving to the next. Add the vanilla and orange extracts to the spiced water, and add another 2 cups of the liquid to the rice in the same manner as before (you will have extra liquid). Add the cream to the rice and bring back to a boil, stirring occasionally. Add 1 cup of the cream and rice mixture to the egg yolks and stir in before adding the yolk sugar mixture to the risotto. Stir together until the custard cooks and thickens slightly, about 4 minutes.
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6
If you are going to serve the risotto hot, mix the cornstarch and the milk together and beat to remove lumps and add to the risotto, stirring to thicken the mixture.
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7
Divide the risotto between 8 small ramekins. If you are serving the risotto cold, chill them completely at this time.
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8
Sprinkle sugar over the top of the risotto cups and toast sugar with a torch moving back and forth to evenly melt the sugar. Let sugar cool for a couple of minutes before eating.
