Barnes' Best Eggnog

Course : Eggnog
Serves: 10
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3/4 cup sugar
12 large eggs -- separated
1/2 teaspoon salt
1 quart milk
1 cup heavy cream
1/2 cup brandy
1/2 cup light rum

Preparation / Directions:

1. In top of double boiler over simmering water, blend 1/2 cup sugar, egg yolks and salt. Gradually stir inmilk and cook, stirring constantly, until thick enough to coat back of spoon. Remove from heat, cool, cover, and chill. (May be prepared in advance up to this point) 2. Beat egg whites until stiff peaks form. Beat in remaining 1/4 cup sugar. In separate chilled bowl, whip cream until stiff peaks form. 3. Pour chilled egg mixture into large punch bowl, then stir in brandy and rum. Fold in egg whites and then the whipped cream. 4. Ladle into punch glasses and dust each serving with grated nutmeg.

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  (4 3/4 Stars!)
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