One of my favorite memories of living in Paris is making eggnog with my dear friend, Sue. What made it special was that we made the entire recipe and beat the large quanity of egg whites to a beautiful fluff by hand with a tiny wooden-handled egg beater. After all the hard labor that entailed, we figured we weren't required to let it "rest" for the requisite 3 hours the Joy of Cooking recipe suggests...
Beat 12 egg yolks.
Gradually beat in 1 lb. of confectioners' sugar.
Add 2 cups of brandy very slowly, beating constantly.
Still beating constantly, add 2 quarts whipping cream.
Refrigerate covered for 3 hours.
Beat 12 egg whites until stiff (not dry).
Fold lightly into the other ingredients.
Serve sprinkled with freshly grated nutmeg.
The recipe actually suggests that you might wish to add a little more spirit to the recipe, quoting Mark Twain's observation that "too much of anything is bad, but too much whiskey is just enough!" Once you try this stuff, you'll never drink that nasty store-bought goo again. Make plans for a nap...
1 comment:
This is a great recipe, though when I've made it before, I've gone with about 5 cups of whiskey instead of the brandy... I suppose that's a little more in the spirit of Mark Twain's observation!
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