In a 4
quart sauce pan, add water and cinnamon sticks. Bring to a boil
until water turns yellow. Remove cinnamon sticks. In a separate
bowl, add the egg yolks and beat slightly. Add the evaporated
milk and the condensed milk. Stir well and add to boiling water.
Stir well and bring to a boil. Once boiling, add the vanilla,
coconut cream and rum. Simmer while stirring. Remove from heat.
Allow to cool and place into a covered jar or covered decanter.
Refrigerate. Serve with nutmeg.