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Christmas Eggnog
Yields: 24 serving(s)
Ingredients
- 10 egg; separated
- 1 3/4 cup(s) sugar
- 4 cup(s) milk; scalded
- 1/2 pint(s) cream, whipping; whipped
- 1/2 cup(s) brandy
- 1/4 cup(s) rum, light
- 1 dash(es) vanilla; (opt)
- 1 dash(es) nutmeg, ground
Directions
- 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.
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