|12 larges||Eggs; separated|
|1 cup||Heavy cream|
|½ cup||Light rum|
1. In top of double boiler over simmering water, blend ½ cup sugar, egg yolks and salt. Gradually stir inmilk and cook, stirring constantly, until thick enough to coat back of spoon. Remove from heat, cool, cover, and chill. (May be prepared in advance up to this point) 2. Beat egg whites until stiff peaks form. Beat in remaining ¼ cup sugar.
In separate chilled bowl, whip cream until stiff peaks form.
3. Pour chilled egg mixture into large punch bowl, then stir in brandy and rum. Fold in egg whites and then the whipped cream.
4. Ladle into punch glasses and dust each serving with grated nutmeg.
For an alcohol-free version, omit brandy and rum and substitute 1 cup of milk and 1 tsp rum extract. Contributor: "The Holidays" John Hadamuscin Posted to recipelu-digest Volume 01 Number 377 by "Cathleen" <catht@...> on Dec 17, 1997
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