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| Web page for recipe http://www.io.com/~sjohn/eggnog.htm (12/05) |
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| 12 |
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Egg yolks |
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| 12 |
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Egg whites, beaten until retaining stiff peaks |
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| 2 1/2 cups |
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ugar |
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| 2 quarts |
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Sugar |
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| 1 quart |
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Heavy cream, beaten until vaguely thick |
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| 2 quarts |
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Unbeaten cream |
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| 1 tsp |
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Ground cinammon |
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| 4 tsp |
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Grated nutmeg |
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| 1 |
Blend of 1 part ground cinammon, 4 parts grated nutmeg |
| 2 |
In a large glass bowl, whisk the egg-yolks until they turn a pale yellow. VERY slowly beat the sugar into the yolks, and then (just as slowly) add any booze you might be adding (see below). Fold the whipped cream into the mixture, and stir in the remaining milk and cream. |
| 3 |
Chill thouroughly, preferably overnight. Beat and fold in the egg whites before serving. |
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| Yield: Makes five quarts - enough to serve a large family |
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| Recipe Source |
Author: JC2 Office Party Winner |
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