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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A very rich, holiday favorite from years ago. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 1/2 quarts heavy cream (whipping cream) |
7/8 cup sugar |
6 eggs, separated (room temperature) |
1 1/4 cups brandy |
nutmeg, for garnish |
Directions:
1. Whip egg whites until stiff.
2. Beat egg yolks and sugar together until light and lemon colored.
3. Beat cream thick; add egg yolk mixture.
4. Stir in the brandy (increase or decrease to suit your own taste).
5. Fold in egg whites.
6. Sprinkle with nutmeg.
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