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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 5 |
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Ingredients:
12 eggs |
1 1/2 cups sugar |
1/2 teaspoon salt |
2 quarts milk, divided |
2 tablespoons vanilla extract |
1 teaspoon ground nutmeg |
2 cups whipping cream |
additional nutmeg (optional) |
Directions:
1. In a heavy 4-qt saucepan, whisk together eggs, sugar and salt.
2. Gradually add 1 qt of milk.
3. Cook and stir over low heat until a thermometer reads 160F-170F, about 30-35 minutes.
4. Pour into a large heatproof bowl; stir in vanilla, nutmeg and remaining milk.
5. Place bowl in an ice-water bath, stirring frequently until mixture is cool.
6. If mixture separates, process in a blender until smooth.
7. Cover and refrigerate for at least 3 hours.
8. When ready to serve, beat cream in a mixing bowl on high until soft peaks form; whisk gently into cooled milk mixture.
9. Pour into a chilled 5-qt punch bowl.
10. Sprinkle with nutmeg if desired.
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