10 Egg, separated
1 3/4 cup Sugar
4 cup Milk, scalded
1/2 pt Cream, whipping, whipped
1/2 cup Brandy
1/4 cup Rum, light
1 dash Vanilla, (opt)
1 dash Nutmeg, ground
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Beat egg yolks. Combine yolks and sugar in the top of a double boiler; gradually add milk. Cook, stirring constantly, until mixture coats a spoon. Remove from heat; chill well. Beat egg whites until stiff; fold egg whites and whipped cream into custard. Stir in the brandy and rum. Chill several hours. Add vanilla, if desired, and sprinkle with nutmeg.
-- Our Best Recipes vol. 3 Southern Living magazine Submitted By SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 13 NOV 1995 132322 GMT
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