| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Drinks, Christmas |
10 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Dark rum |
| 1/2 |
c |
Brandy |
| 1/2 |
c |
Bourbon |
| 6 |
lg |
Eggs, separated |
| 1 |
c |
Sugar |
| 3 |
c |
Milk, whole |
| 1 1/2 |
c |
Heavy cream |
|
|
Nutmeg, grated |
INSTRUCTIONS
Combine liquors. Beat yolks until pale and lemon-colored (I do it in a
food processor). Add sugar a little at a time, beating till sugar is
dissolved and mixture is thick. Slowly pour mixture in a fine stream into
the liquor, beating constantly. Beat in milk. (Food processor bowl won't
hold it all.)
Beat cream until stiff. Beat egg whites until they are stiff; fold
carefully into whipped cream. Slowly fold in liquor until blended. Chill.
Top with grated nutmeg.
Vicki's notes:
* The cream *will* rise to the top. Have to beat husband away with a
stick to guard it, whereupon I whisk the cream back in before I serve
seconds. I know, I'll probably die of salmonella poisoning... but what a
way to go!
* Will need 1 pint of cream, 1 pint of Meyer's dark rum, and 1/2 pint each
of Jim Beam bourbon and E&J brandy.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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