Barnes' Best Eggnog
3/4 c Sugar
12 lg Eggs; separated
1/2 ts Salt
1 qt Milk
1 c Heavy cream
1/2 c Brandy
1/2 c Light rum
1. In top of double boiler over simmering water, blend 1/2 cup sugar, egg
yolks and salt. Gradually stir inmilk and cook, stirring constantly, until
thick enough to coat back of spoon. Remove from heat, cool, cover, and
chill. (May be prepared in advance up to this point)
2. Beat egg whites until stiff peaks form. Beat in remaining 1/4 cup
In separate chilled bowl, whip cream until stiff peaks form.
3. Pour chilled egg mixture into large punch bowl, then stir in brandy and
rum. Fold in egg whites and then the whipped cream.
4. Ladle into punch glasses and dust each serving with grated nutmeg.
For an alcohol-free version, omit brandy and rum and substitute 1 cup of
milk and 1 tsp rum extract. Contributor: "The Holidays" John Hadamuscin
Posted to recipelu-digest Volume 01 Number 377 by "Cathleen"
on Dec 17, 1997