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- May 16, 2003
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eggs + heavy cream + milk + bourbon + nutmeg. Keeps you warm (ok, so the booze doesn't ACTUALLY keep you warm) and helps you put on a protective layer of bulk in the long run.
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon (I used wild turkey)
1 teaspoon freshly grated nutmeg
4 egg whites*
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
Bourbon is key really. I think it lends a better flavor in comparison to brandy or rum.
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon (I used wild turkey)
1 teaspoon freshly grated nutmeg
4 egg whites*
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
Bourbon is key really. I think it lends a better flavor in comparison to brandy or rum.