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English Eggnog




Source of Recipe


Internet


List of Ingredients




6 egg yolks
1 cup granulated sugar
1 pint cognac
1 cup light rum
2 quarts light cream (half-and-half for less fat content)
6 egg whites
1/2 cup confectioners sugar

Recipe



In large bowl, beat egg yolks until thick. Gradually add granulated sugar, beating until light.

Slowly stir in cognac and rum. Add 1-1/2 quarts cream (or half-and-half) and about half the egg whites, beating until very well combined.

Beat remaining egg whites until foamy. Gradually add confectioners sugar, beating well after each addition. Continue beating until soft peaks form when beater is slowly raised.

Gently stir egg whites and remaining cream into egg yolk mixture.

Refrigerate, covered, until ready to serve. Makes about 3-1/2 quarts.