Place the milk, sugar, vanilla pod, cinnamon, cloves and nutmeg into a heavy bottomed saucepan and bring to a near boil on medium heat. If not using a pod, add the vanilla right the end with the brandy.
Keep a very close eye on the milk, don’t let it boil over. When it is just coming to boil, turn the heat right down and simmer for 20 minutes.
At the end of 20 minutes, take off the heat and set aside to cool slightly.
In the meantime, in a large bowl, beat the egg yolks with handheld beaters for a minute, until pale.
Pour the milk slowly into the egg yolks, whisking while doing so.
Return the whole milk and egg yolk mix to the saucepan and bring back to a strong simmer on medium heat, stirring constantly, until thickened. This is when a good heavy bottomed saucepan earns its money, it’ll stop the base of the Rompope from catching.
Take off heat and cool for 5 minutes, then stir in the brandy and vanilla paste/extract (if not using pod).
Transfer to sterilised bottles or jars.
Leave to cool completely before covering with a lid and storing in the fridge for at least a week for the flavours to develop, although it is still delicious freshly made.
Serve cold or warm with perhaps a sprinkling of cinnamon and icing sugar if you wish.