| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Not, Sent | 8 | Servings | |
INGREDIENTS
| 12 | Eggs | |
| 1 1/2 | c | Sugar |
| 1/2 | ts | Salt |
| 2 | qt | Milk, divided |
| 2 | tb | Vanilla |
| 1 | ts | Ground nutmeg |
| 2 | c | Whipping cream |
| Additional nutmeg, optional |
INSTRUCTIONS
In a heavy 4-qt saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt of the milk. Cook and stir over low heat until a thermometer reads 160-170 degrees, about 30-35 minutes. Pour into a large heatproof bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in blender until smooth. Cover and refrigerate for at least 3 hours. When ready to serve, beat cream in a mixing bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt punch bowl. Sprinkle with nutmeg, if desired. Posted to MC-Recipe Digest V1 #324 Recipe by: Pat Waymire -Taste of Home-December/January '97 From: Carol Taillon <[email protected]> Date: Sun, 1 Dec 1996 14:33:06 -0500 (EST)
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