| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Beverage | 12 | Servings | |
INGREDIENTS
| 6 | Egg yolks | |
| 3/4 | c | Plus |
| 2 | tb | Sugar |
| 1/2 | ts | Vanilla extract |
| 1/4 | ts | Ground nutmeg |
| 1/4 | c | Plus |
| 2 | tb | Rum |
| 3/4 | c | Brandy |
| 3 | c | Whipping cream |
| 2 | c | Milk |
| 6 | Egg whites | |
| 3 | tb | Sugar |
| Ground nutmeg |
INSTRUCTIONS
Beat egg yolks until thick and lemon-colored (about 10 minutes). Gradually add 3/4 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: 2-1/2 quarts. ALICE GAZETTE (MRS. GARY) CHILL OVERNIGHT. From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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