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Ingredients (view qty in metric system instead) 12 large eggs, separated 1 1/2 cups sugar, divided 1/4 tsp. salt 1 quart half & half 1/4 cup light rum 1/4 cup brandy 750 ml. bottle Canadian Club whiskey 2 cups heavy or whipping cream, whipped to stiff peaks ground nutmeg Directions Beat egg yolks in a large bowl until fluffy. Gradually beat in 1 cup sugar until light and fluffy. Stir in salt, half & half, rum, brandy and Canadian Club. Beat egg whites in a large bowl until foamy. Gradually add remaining 1/2 cup sugar and beat until soft peaks form. Fold whipped egg whites and whipped cream into yolk mixture. Refrigerate until cold. Stir well before serving. Divide among cups and sprinkle with ground nutmeg. Serves 24. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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