- 10
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Ingredients
- 1/2 lb superfine sugar
- 6 eggs
- 3/4 of a quart half & half
- 1/4 quart whipping (heavy) cream
- 1/4 of a fifth brandy
- 3/4 Tbl vanilla
- 1/2 Tbl nutmeg
Preparation
Step 1
Separate eggs, beat yolks with 1/2 of the sugar, add half & half, vanilla and brandy (you can leave brandy out and add to individual servings).
Beat egg whites with 1/4 of the sugar (half of what's remaining) and fold in carefully, do not stir. Beat whipping cream with 1/4 of the sugar (all that is left) and fold in, or lightly spread over the top in dollops.
Sprinkle nutmeg on top
Refrigerate for at least an hour
*Note, when preparing the first step, pour the egg yolks into a very large bowl, as all other ingredients are added to them. When moving to punch bowl, make sure you do not over mix.