Eggnog deluxe
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Egg yolks | |
| ¾ | cup | Plus |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Vanilla extract |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | cup | Plus |
| 2 | tablespoons | Rum |
| ¾ | cup | Brandy |
| 3 | cups | Whipping cream |
| 2 | cups | Milk |
| 6 | Egg whites | |
| 3 | tablespoons | Sugar |
| Ground nutmeg | ||
Directions
Beat egg yolks until thick and lemon-colored (about 10 minutes). Gradually add ¾ cup plus 2 Tablespoons sugar, vanilla and nutmeg, beating well.
Slowly stir in rum and brandy. Cover the container and store in refrigerator overnight. Place chilled mixture in a punch bowl. Gradually stir in cream and milk. Beat egg whites in large mixing bowl until soft peaks form. Gradually add 3 Tablespoons sugar and beat until stiff. Fold whites into chilled mixture. Sprinkle with nutmeg. Yield: 2-½ quarts.
ALICE GAZETTE (MRS. GARY)
CHILL OVERNIGHT.
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .