| Cuisine: American | Type: Beverage | Serves: 12-16 |
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Source:
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Gourmet, December 1985, "Sugar & Spice" |
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Attributes:
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Comments:
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Rich and loaded with calories, but it's worth it! Please note this recipe uses raw eggs. |
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Serving Suggestions:
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Ingredients:
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12 large eggs, separated, whites at room temperature 2 cups sugar 3 tbs. vanilla 2-1/2 cups brandy 2/3 cup dark rum 4 cups milk 2 cups well chilled heavy cream Freshly grated nutmeg to taste |
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Instructions:
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1. In a bowl beat the egg yolks with an electric mixer until they are pale; beat in the sugar, a little at a time, and beat the mixture until it is thick and pale. Whisk in the vanilla, the brandy, the rum, and the milk. 2. In another large bowl beat the egg whites with a pinch of salt until they hold soft peaks and fold them into the yolk mixture gently but thoroughly. 3. In another bowl beat the cream until it holds soft peaks and fold it into the yolk mixture. Chill the eggnog for at least 3 hours and up to 5 hours. Stir the eggnog gently and sprinkle it with the nutmeg. 4. Makes about 16 cups; serving 12. |
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Related recipes:
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None |
2001-03-10