Recipe - Barnes Best Eggnog

Three fourths cup Sugar
12 lg Eggs; separated
One half teaspoon Salt
1 qt Milk
1 cup Heavy cream
One half cup Brandy
One half cup Light rum

1. In top of double boiler over simmering water, blend One half 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 One fourth cup
sugar.
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 alcoholfree version, omit brandy and rum and substitute 1 cup of
milk and 1 tsp rum extract. Contributor: "The Holidays" John Hadamuscin

Posted to recipeludigest Volume 01 Number 377 by "Cathleen"
catht@interlog.com on Dec 17, 1997