Clas­sic Eg­gnog

The Covington News - - The Second front - Recipe from fam­i­lyfea­


12 pas­teur­ized shell eggs, sep­a­rated

1-1/2cups gran­u­lated sugar

1 quart (4 cups) heavy cream 2 cups whole milk 2 to 3 cups dark rum, bour­bon or brandy (op­tional)

2 ta­ble­spoons vanilla ex­tract (op­tional)

Ground nut­meg or cin­na­mon


1. Place egg yolks in large bowl. Beat with elec­tric mixer un­til com­bined. Grad­u­ally add sugar, beat­ing un­til mix­ture is think and pale yel­low. Stir in cream and milk, then rum and vanilla, if de­sired. Cover and re­frig­er­ate un­til chilled or as long as overnight.

2. Just be­fore serv­ing, beat room tem­per­a­ture egg whites with elec­tric mixer un­til soft peaks form. Stir cus­tard mix­ture. Gen­tly fold in beaten egg whites. Pour eg­gnog into punch bowl. Sprin­kle with nut­meg.

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