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Procedures:
Separate the yolks from the whites of the eggs.
Beat the yolks slowly while simultaneously
adding the sugar; do this until the mixture is
pale and golden. Now slowly add in the brandy
and rum, then beat in the milk and half the
cream.
Set aside until just before serving, then whisk
the egg whites until stiff and fold them into
the eggnog mixture. Whip the remaining cream and
icing sugar until thick. Top each glass of
eggnog with whipped cream and a shake of nutmeg.
This yields eight servings.
Bon Appetite,
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