| 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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