| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Beverage | 1 | Servings | |
INGREDIENTS
| 6 | Eggs; separated | |
| 3/4 | c | Sugar |
| 2 | c | Heavy cream |
| 2 | c | Milk |
| 1 | ts | Vanilla |
| 1/2 | c | Cognac or whiskey |
| 1/4 | c | Rum |
| Ground nutmeg |
INSTRUCTIONS
Beat egg yolks with 1/2 c sugar until thick; stir in milk, vanilla and liquor. Beat egg whites with 1/4 c sugar until stiff peaks are formed; fold into mixture. Beat cream until soft peaks are formed; stir into mixture. store in refrigerator over night; sprinkle with nutmeg when served. (If you will not be using a copper bowl for beating the egg whites then you will need to add 1/8 t cream of tartar to them first). The liquor can be increased or deleted depending on personal taste. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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