Ingredients
6 beaten egg yolks
2 cups milk
1/3 cup sugar
1-3 Tablespoons light rum (optional)
1-3 Tablespoons bourbon (optional)
1 teaspoon vanilla
1 cup whipping cream
2 Tablespoons sugar
6 egg whites
2 Tablespoons sugar
6 egg whites
2 Tablespoons sugar
Ground nutmeg
Directions
In a large heavy saucepan mix the egg yolks, milk and 1/3 cup sugar. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Place the pan in a sink or bowl of ice water. Stir for 2 minutes. Stir in vanilla, then the optional rum and bourbon. Cover and chill for 4 to 24 hours.
Before serving, beat cream and 2 tablespoons sugar in a mixing bowl until near-stiff peaks form. Put aside in small serving bowl. Clean mixing bowl and beaters. Beat egg whites until soft peaks form. Add 2 tablespoons sugar. Beat until near-stiff peaks form.
Pour chilled egg mixture into a punch bowl. Fold in the whipped cream and egg whites. Sprinkle each filled cup with nutmeg. Makes 10 (4-ounce) servings.
Pour chilled egg mixture into a punch bowl. Fold in the whipped cream and egg whites. Sprinkle each filled cup with nutmeg. Makes 10 (4-ounce) servings.
