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Old English Eggnog

ashlyn's picture
Ingredients
  Egg yolks 6
  Granulated sugar 1 Cup (16 tbs)
  Light cream 2 Quart
  Cognac 1 Pint
  Light rum 1 Cup (16 tbs)
  Egg whites 6
  Confectioners sugar 1⁄2 Cup (8 tbs)
Directions

In large bowl, beat egg yolks until thick.
Gradu- ally add granulated sugar, beating until light.
Add cream; beat until very well combined.
Slow- ly stir in cognac and rum.
Refrigerate, covered, until well chilled.
About 1 hour before serving, beat the egg whites until they are foamy.
Gradually add the confec- tioners' sugar, beating well after each addition.
Continue beating until soft peaks form when the beater is slowly raised.
Gently fold into egg-yolk mixture.
Refrigerate, covered, until serving time.
Makes about 28 (4-oz) servings.

Recipe Summary

Cuisine: 
European
Course: 
Beverage

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