Recipe makes about 12 cups
4 eggs, separated
1/3 cup sugar, plus additional 1 tablespoon
1 cup milk
2 cups heavy cream
3 ounces good bourbon
1 teaspoon freshly grated nutmeg
- In a mixing bowl, beat egg yolks and 1/3 cup sugar until light in color and sugar is dissolved. Add milk, cream, bourbon and nutmeg and stir to combine.
- In a separate mixing bowl, beat egg white until soft peaks are formed. With mixer still running add last tablespoon of the sugar and beat until stiff peaks. Fold egg whites into milk/bourbon mixture. Chill and serve.
Note: Raw and lightly cooked eggs can result in the slight risk of salmonella. To reduce the risk in this recipe, it is recommended that only clean, fresh, properly refrigerated grade A or AA eggs with intact shells be used or use pasteurized shell eggs.