Christmas Eggnogbeverages, eggs 10 egg; separated 1 3/4 cup sugar 4 cup milk; scalded 1/2 pint cream, whipping; whipped 1/2 cup brandy 1/4 cup rum, light 1 dash vanilla; (opt) 1 dash nutmeg, ground 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. -- Our Best Recipes vol. 3 Southern Living magazine Submitted By SAM WARING |
