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.
REC.FOOD.RECIPES
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