In the top of a double boiler, combine egg yolks and evaporated
milk. Stirring constantly, cook over lightly simmering water until
mixture reaches a temperature of 160 degrees F (71 degrees C). The
mixture should be thick enough to coat the back of a spoon.
Transfer mixture to a blender, and add cream of coconut, sweetened
condensed milk, rum, water, cloves, cinnamon, and vanilla.
Blend for about 30 seconds. Pour into
and chill overnight.