Eggnog #08

Yield: 1 Servings

Measure Ingredient
6 Eggs; separated
¾ cup Sugar
2 cups Heavy cream
2 cups Milk
1 teaspoon Vanilla
½ cup Cognac or whiskey
¼ cup Rum
Ground nutmeg

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.

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