Eggnog #02
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
- 2 -(up to)
- 12 egg yolks
- 8 -(up to)
- 2 c dark rum; brandy, bourbon,
- fresh nutmeg and cinnamon to
- 4 c liquor (chosen as above; i
- 12 egg whites
- 1 c peach brandy; if desired
- 2 qt whipping cream
- Carbohydrate 89.3256 g
- Cholesterol 20796.48 mg
- Fat 614.772 g
- Fiber 0 g
- Protein 527.6592 g
- Saturated Fat 266.42592 g
- Serving Size 1 1 Serving (4498g)
- Sodium 4909.92 mg
- Sugar 89.3256 g
- Trans Fat 30.28464 g
- Calories 7970 calories
My favorite is basically the recipe from "The Joy of Cooking". Beat egg yolks separately until light in color. Beat in sugar gradually. Add 2 cups rum very slowly, beating constantly. These liquors form the basis of the "nog", and you may choose one variety or mix to taste; I prefer rum. Let mixture stand covered for 1 hour to dispel the "eggy" taste. Add liquor, whipping cream and peach brandy, beating constantly. Refrigerate covered for 3 hours. Beat egg whites until stiff but not dry. Fold egg whites lightly into the other ingredients. Serve sprinkled with fresh nutmeg and cinnamon to taste. Yield is about 1 gallon. This is a very rich, high-cholesterol, high-octane eggnog. If you use 4 cups of liquor in the second part, it will be *very* alcoholic; if you only use 2 cups, it will still be pretty strong. JONESM2@RPI.EDU (MICHAEL DAVID JONES) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
