Frothy Eggnog Punch
|Eggs||14 Small, separated|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Light rum||1 Cup (16 tbs)|
|Brandy||1 Cup (16 tbs)|
Beat egg yolks until smooth.
Combine with 3/4 cup each of the sugar and milk in a large saucepan; place over a medium-low heat; cook, stirring until it thickens to a soft custard (about 12 minutes); cool.
Beat egg whites until frothy; add remaining 1/2 cup sugar and beat until they form soft peaks; spoon into cooled custard.
Whip the cream in the same bowl.
Add whipped cream and remaining 3 1/4 cups milk to beaten whites and custard; gently mix together.
Refrigerate for several hours or overnight.
Just before pouring into punch bowl, stir in the rum and brandy.