Old English Eggnog Recipe
Ingredients
| Egg yolks | 6 | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| Light cream | 2 Quart | |
| Cognac | 1 Pint | |
| Light rum | 1 Cup (16 tbs) | |
| Egg whites | 6 | |
| Confectioner’s sugar | 1/2 Cup (16 tbs) |
Directions
In large bowl, beat egg yolks until thick.
Gradu- ally add granulated sugar, beating until light.
Add cream; beat until very well combined.
Slow- ly stir in cognac and rum.
Refrigerate, covered, until well chilled.
About 1 hour before serving, beat the egg whites until they are foamy.
Gradually add the confec- tioners' sugar, beating well after each addition.
Continue beating until soft peaks form when the beater is slowly raised.
Gently fold into egg-yolk mixture.
Refrigerate, covered, until serving time.
Makes about 28 (4-oz) servings.
Gradu- ally add granulated sugar, beating until light.
Add cream; beat until very well combined.
Slow- ly stir in cognac and rum.
Refrigerate, covered, until well chilled.
About 1 hour before serving, beat the egg whites until they are foamy.
Gradually add the confec- tioners' sugar, beating well after each addition.
Continue beating until soft peaks form when the beater is slowly raised.
Gently fold into egg-yolk mixture.
Refrigerate, covered, until serving time.
Makes about 28 (4-oz) servings.
Chef
