- 6 eggs, separated
- 3/4 cup sugar
- 2 cups whipping cream (35%)
- 1 cup light or dark rum (don't use white, its flavour is too sharp!)
- 2 tsp vanilla
- 2 cups milk
Beat egg whites till stiff peaks form. I always like to tip the bowl they're in upside down. If you don't get a mess on the counter, they're ready! Set aside.
Beat egg yolks til light and gradually add sugar. Continue beating until all sugar has been added and yolks are fluffy and light coloured. Stir in rum and vanilla. Set aside.
Whip cream till stiff.
In a large punch bowl or other container combine all three mixtures and stir till well amalgamated. Stir in milk. Refrigerate.
To serve, remove from refrigerator and stir again to recombine (because of the beaten egg whites and the whipped cream, the mixture will separate when left for any length of time). Pour into cups and sprinkle generously with grated nutmeg.
- Yields: approximately 2.5 - 3 liters
- Preparation Time: approximately 30 minutes (excluding chilling time)
Related Articles