| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 5 | Pints | ||
INGREDIENTS
| 6 | Eggs; separated | |
| 1/2 | c | Sugar |
| 1/4 | c | Sugar; (for beating whites) |
| 1 | pt | Cream; (half-and-half OK) |
| 1 | pt | Milk |
| 1 | pt | Bourbon; (or brandy) |
| 1 | oz | Rum |
| Fresh nutmeg | ||
| Vanilla ice cream; if desired |
INSTRUCTIONS
Beat egg yolks. Add 1/2 C sugar while beating. Beat egg whites until stiff, adding 1/4 C sugar. Mix whites and yolks. Stir in cream and milk. Add bourbon (or brandy) and rum. Chill. Serve very cold with grated nutmeg and ice cream. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Melissa Tarleton <mhtarlet@unity.ncsu.edu> on Dec 18, 1997
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