| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Beverages | 14 | Servings | |
INGREDIENTS
| 1 | c | Rum |
| 1 | c | Cognac |
| 1 | pt | Sweet cream |
| 1 | pt | Whole milk |
| 6 | Eggs | |
| 1 | c | Powdered sugar |
| Nutmeg |
INSTRUCTIONS
Separate the eggs. Set aside the egg yolks in a container in the refrigerator. In a large mixing bowl, beat the egg yolks, sugar, rum, cognac, milk, and cream until smooth. Chill in refrigerator over night. When ready to serve, put the refrigerated rum mixture into a punch bowl. Beat the egg whites until stiff and fold them into the refrigerated rum mixture. Sprinkle nutmeg on to Recipe by: Joe Robertson Posted to Bakery-Shoppe Digest V1 #401 by "Pollywog" <hlewis@cci-29palms.com> on Nov 19, 1997
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