Yield: 1 Servings
|2 cups||Heavy cream|
|½ cup||Cognac or whiskey|
Beat egg yolks with ½ c sugar until thick; stir in milk, vanilla and liquor. Beat egg whites with ¼ c sugar until stiff peaks are formed; fold into mixture. Beat cream until soft peaks are formed; stir into mixture. store in refrigerator over night; sprinkle with nutmeg when served.
(If you will not be using a copper bowl for beating the egg whites then you will need to add ⅛ t cream of tartar to them first).
The liquor can be increased or deleted depending on personal taste.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .