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| − | {{Wikifiedrecipe}} |
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| + | |||
| − | == |
+ | ==Ingredients== |
| − | * 8 [[ |
+ | * 8 [[egg]]s |
* 1 cup [[granulated sugar]] |
* 1 cup [[granulated sugar]] |
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| − | * 2 cups heavy whipping |
+ | * 2 cups [[heavy cream|heavy whipping cream]] |
| − | * 1 |
+ | * 1 cup [[white rum|light rum]] |
| − | * 1 |
+ | * 1 cup [[brandy]] |
| − | * 1 |
+ | * 1 teaspoon [[vanilla]] |
* 2 tablespoons [[powdered sugar]] |
* 2 tablespoons [[powdered sugar]] |
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* 1 teaspoon freshly ground [[nutmeg]] |
* 1 teaspoon freshly ground [[nutmeg]] |
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| − | == |
+ | ==Directions== |
| + | # Separate [[egg]] whites and [[egg yolk|yolks]]. |
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| − | |||
| − | # |
+ | # Place [[egg yolk|yolks]] in large mixing bowl and whites in small mixing bowl. |
| − | # |
+ | # Beat [[egg yolk|yolks]] at medium speed then gradually add [[granulated sugar]]. |
| − | # Beat [[yolks]] at medium speed then gradually add [[granulated sugar]]. |
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# Speed may be increased to bring to fluffy texture, mix thoroughly. |
# Speed may be increased to bring to fluffy texture, mix thoroughly. |
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# Set aside. |
# Set aside. |
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# Clean and dry beaters and beat whipping [[cream]], adding the [[powdered sugar]] and [[vanilla]]. |
# Clean and dry beaters and beat whipping [[cream]], adding the [[powdered sugar]] and [[vanilla]]. |
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# When at a thick consistency, set aside. |
# When at a thick consistency, set aside. |
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| − | # Place [[yolks]] and [[Sugar]] mixture under beaters and bring back to frothy consistency. |
+ | # Place [[egg yolk|yolks]] and [[Granulated sugar|Sugar]] mixture under beaters and bring back to frothy consistency. |
# Slowly add the cup of [[rum]] and cup of [[brandy]]. |
# Slowly add the cup of [[rum]] and cup of [[brandy]]. |
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# Fold in [[egg]] whites and whipping [[cream]]. |
# Fold in [[egg]] whites and whipping [[cream]]. |
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# Remove from bowl and pour into serving glasses. |
# Remove from bowl and pour into serving glasses. |
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# Top with freshly ground [[nutmeg]]. |
# Top with freshly ground [[nutmeg]]. |
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| − | == Contributed by == |
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[[Category:Cathy's Recipes]] |
[[Category:Cathy's Recipes]] |
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| − | [[Category: |
+ | [[Category:Eggnog Recipes]] |
| − | [[Category: |
+ | [[Category:Brandy Drink Recipes]] |
| + | [[Category:Heavy cream Recipes]] |
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| + | [[Category:White rum Drink Recipes]] |
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Latest revision as of 11:19, 15 February 2020
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Roberts Estate in Dayton, Ohio in 1988. Tried and true, this one is yummy.
- Contributed by Cat's Recipes Y-Group
Ingredients
- 8 eggs
- 1 cup granulated sugar
- 2 cups heavy whipping cream
- 1 cup light rum
- 1 cup brandy
- 1 teaspoon vanilla
- 2 tablespoons powdered sugar
- 1 teaspoon freshly ground nutmeg
Directions
- Separate egg whites and yolks.
- Place yolks in large mixing bowl and whites in small mixing bowl.
- Beat yolks at medium speed then gradually add granulated sugar.
- Speed may be increased to bring to fluffy texture, mix thoroughly.
- Set aside.
- Clean and dry beaters and then beat whites until they form stiff peaks.
- Set aside.
- Clean and dry beaters and beat whipping cream, adding the powdered sugar and vanilla.
- When at a thick consistency, set aside.
- Place yolks and Sugar mixture under beaters and bring back to frothy consistency.
- Slowly add the cup of rum and cup of brandy.
- Fold in egg whites and whipping cream.
- Do not beat more than necessary.
- Remove from bowl and pour into serving glasses.
- Top with freshly ground nutmeg.