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20 servings
Ingredients:
12 egg yolks2 cups white sugar1 (750 milliliter) bottle white rum1 quart half-and-half cream1 quart heavy cream12 egg whites1 cup white sugar1/4 teaspoon ground nutmeg
Instructions:
In a large bowl, combine egg yolks, 2 cups sugar and rum.Mix well, cover and refrigerate for 24 hours.Stir half-and-half into cooled yolk mixture.In a large bowl, whip the heavy cream until soft peaks form; set aside.In a separate clean bowl, with a clean whisk, whip egg whites until thick, then gradually add sugar and whip until peaks form.Fold the whipped cream into the egg whites, then fold into the yolks mixture.Sprinkle top with nutmeg.
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