Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Christmas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
