|½ each||Dozen eggs, separated|
|⅓ cup||Peach brandy|
|7 cups||Half 'n Half cream|
|1⅛ cup||Sugar (1 cup + 2 Tbls)|
|Nutmeg to taste....(lots!)|
Beat the egg yolks until very light. Pour in the liquor, one type at a time and beat well. (add the rum LAST to avoid "curdling" the eggs). Add cream slowly, while mixing. Add sugar, mix until dissolved. sprinkle with nutmeg. Beat egg whites until fluffy, fold into eggnog. cover and let "age" for 24 hours. These proportions yield approx 3½ quarts, filling my big pyrex mixing bowl EXACTLY to the rim. ++> 14 cups or 28 punchcup servings. It;s really imperative that you let it rest overnite to "smooth out" the flavour.
If refrigerator space is at a premium, you can keep the egg whites covered, unbeaten, in a separate container and just let the egg/cream/sugar/liquor mix "mellow", beating and adding the egg whites before serving. I used 2 punch bowls, one big one held a double batch, the smaller one held 1 ½ batches. I used ½ gallon milk cartons to store it in the fridge until party day.... and kept the punch bowl supply chilled with a giant block of "natural" vanilla ice cream. Shared by: Rich Harper Submitted By SHARON STEVENS On 12-29-94
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