Yield: 26 servings
|1½ cup||Superfine sugar|
|1 teaspoon||Whole milk|
|1½ teaspoon||Heavy cream|
|3 cups||Bourbon; (Maker's Mark)|
|½ cup||Dark rum; (Mount Gay)|
|2 cups||Cognac; (Grand Cru)|
|Freshly grated nutmeg|
In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly. Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining heavy cream until stiff, and fold in. Sprinkle with nutmeg. Serves 26.
Comments: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Although egg whites do not readily cause bacterial growth, it is possible for salmonella to be in either the white or the yolk. According to the American Egg Board, only a very small number of eggs might contain salmonella, and the likelihood of your finding an infected egg is about five one-thousandths of a percent. Still, it is important to follow proper care-and-handling guidelines when working with raw eggs.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Formatted for Mastercook by Lynn Thomas - dcqp82a@...
Recipe by: Martha Stewart
Converted by MM_Buster v2.0l.