In a large saucepan, whisk together eggs and sugar until well combined. Whisk in cream.
Add cloves, cinnamon sticks, nutmeg, and allspice; place over medium heat and whisk gently for about 10 minutes or until mixture has small bubbles around the edge of pan and thermometer reaches 160ºF (71ºC).
Remove from heat and pour through fine mesh strainer into a large bowl. Whisk in rum extract then cover and refrigerate for at least 4 hours or up to 2 days.
Pour over ice and dollop with real whipped cream, if desired or garnish with orange twist, and serve for brunch.