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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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This recipe is from New Orleans restaurateurs Ti Adelaide Martin and Lally Brennan's In the Land of Cocktails as published in our local paper. Cooking time is chilling time. Ingredients:
2 medium eggs |
1 cup heavy cream |
1/8 cup sugar |
1 pinch ground cinnamon |
1/2 cup southern comfort (whiskey liqueur) |
1/8 teaspoon vanilla extract |
grated nutmeg, for garnish |
Directions:
1. Preheat water in the bottom of a double boiler.
2. Whisk the eggs, cream, sugar and cinnnamon together in the top of the double boiler; place over the water and cook for about 6-8 minutes, stirring constantly until thick.
3. Pour custard through a mesh strainer into a bowl and refrigerate for about 2 hours.
4. When cold, whisk in the Southern Comfort and vanilla.
5. Divide among chilled shot glasses and garnish with freshly grated nutmeg.
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