| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Beverage | 1 | Servings | |
INGREDIENTS
| 6 | Eggs | |
| 2 | c | Heavy cream |
| 1 | c | Milk (up to) |
| 1 | c | Sugar |
| 1 | tb | Nutmeg |
| 1/2 | c | Rum |
| 1/2 | c | Brandy |
| 1/2 | c | Whisky |
INSTRUCTIONS
Separate the eggs (yolk and white). Set the white aside. mix yolks well, gradually adding the cream, milk, and sugar. Get back to the egg white: WHIP IT (whip it good!) until "soft peaks" form. Fold the white into the rest. Gradually add the alcohol. Either add nutmeg right away, or sprinkle on top later. AGE for at least 2 hours in refridgerator, uncovered. We found that the original recipe was a bit strong--we use 1 cup brandy instead of the other alcohols. Best near a warm fire and a loved one to snuggle, or great at parties! REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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