Step 1
In a large saucepan, whisk together eggs and sugar until well combined. Whisk in cream.
Step 2
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).
Step 3
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.
Step 4
Pour over ice and dollop with real whipped cream, if desired or garnish with orange twist, and serve for brunch.