Preparation time: 15 minutes
Yield: 30 to 40 servings
12 large eggs,
separated
1-1/2 cups sugar
4 cups brandy
2 cups dark rum
2 cups bourbon
1 quart whole milk
1 quart heavy cream,
softly whipped
Freshly grated
nutmeg
-
Whip the egg whites
until soft peaks form. Add 3/4 cup of the sugar gradually. Beat
until stiff peaks
form and set aside.
-
In a clean bowl, whip
the egg yolks until pale and creamy. Add 3/4 cup of the sugar
and continue to beat until the sugar begins to dissolve and the
mixture thickens.
-
In a large punch bowl,
combine the yolk mixture, brandy, rum, bourbon, and milk. Fold
in the whipped egg whites and cream. Top with nutmeg and serve.
Per serving: Calories 251 (From Fat 99); Fat
11g (Saturated 6g); Cholesterol 100mg; Sodium 40mg; Carbohydrate 10g
(Dietary Fiber 0g); Protein 3g.
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