INGREDIENTS

INSTRUCTIONS

In a very large bowl, beat egg yolks until thick and pale yellow. Gradually
add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add
bourbon, rum, and cognac, stirring constantly. Just before serving, beat
egg whites until stiff. Fold into mixture. Whip remaining heavy cream until
stiff, and fold in. Sprinkle with nutmeg. Serves 26.
Comments: Raw eggs should not be used in food prepared for pregnant women,
babies, young children, the elderly, or anyone whose health is compromised.
Although egg whites do not readily cause bacterial growth, it is possible
for salmonella to be in either the white or the yolk. According to the
American Egg Board, only a very small number of eggs might contain
salmonella, and the likelihood of your finding an infected egg is about
five one-thousandths of a percent. Still, it is important to follow proper
care-and-handling guidelines when working with raw eggs.
Recipe Source: Martha Stewart Living - <www.marthastewart.com>
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
Converted by MM_Buster v2.0l.

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