| 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 <taillon@access.mountain.net>
Date: Sun, 1 Dec 1996 14:33:06 -0500 (EST)
A Message from our Provider:
“With Jesus, you can do it”