Ingredients
Everything you'll need to make this recipe
1
6 eggs, cold
2
240 ml (1 cup + 1 tablespoon) sugar
3
2 ml (½ teaspoon) vanilla extract
4
1 ml ground (¼ teaspoon) nutmeg
5
180 ml (¾ cup) brandy, cold
6
80 ml (⅓ cup) dark rum, cold
7
480 ml (2 cups) cups whipping cream, cold
8
480 ml (2 cups) milk, cold
Instructions
Step-by-step guide to making this recipe
1
Whip the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy.
3 minutes
2
Gradually beat in the sugar, vanilla, and nutmeg.
3
Turn the mixer off and stir in the cold brandy, rum, whipping cream, and milk.
4
Chill well.
5
To serve, sprinkle individual servings with more nutmeg.
Notes
- •The brandy may be replaced with dark rum.
- •Separate egg yolks from egg whites.
- •Beat egg yolks first, allowing them to lighten in color.
- •Gradually beat in 1 cup sugar, vanilla, and nutmeg.
- •Turn the mixer off and add liquids.
- •Beat egg whites separately, adding the 1 T sugar when peaks form. Continue beating until peaks stiffen.
- •Whisk egg whites into the main mixture.
- •Chill and serve.
- •Heat milk and cream to scalding. If you wish to make a lower-alcohol version, mix in the liqueurs before scalding to cook out the alcohol.
- •Temper the beaten and sweetened egg yolks with the hot milk, before mixing the two.