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Ingredients
- 1 doz. eggs, separated
- 3 c. sugar, divided
- 1 tsp. nutmeg
- 1 qt. half and half
- 1 pt. whiskey or rum (optional, more or less to taste)
- 1 pt. whipping cream
- nutmeg
Method
- Separate eggs and stir yolks with whiskey or rum, 2 cups of sugar and 1 teaspoon nutmeg.
- Let mixture "ripen" in refrigerator 12 to 24 hours.
- Just before serving, add half and half to mixture.
- Beat egg whites, adding remaining 1 cup sugar while beating; beat until sugar is dissolved and whites are firm.
- In separate bowl, whip cream.
- Fold egg whites and whipped cream into yolk mixture.
- Sprinkle with nutmeg.
- Serves 25.
