Charlie Metz'S Eggnog
- Beat 12 egg whites until stiff, adding 3/4 cup of sugar as they stiffen. Set aside.
- Beat 12 egg yolks with 1/2 cup of sugar. Slowly add 1 2/3 cups of Bourbon and half a 1/2/3 cup of Dark Rum until well blended. Set aside.
- Beat 1 pint of whipping cream, adding 1/2 cup of sugar as it starts to stiffen. Beat until stiff. Set aside.
- In a very large container ( 2 1/2 gallons, a very large bowl) pour 2 quarts of commercial dairy Egg Nog and 2 quarts of commercial Boiled Custard.
- Add the egg yolk mixture and blend well. Then fold in the whipped cream mixture. Finally, fold in the whipped egg whites.
- Sever with grated nutmeg.
- If the egg nog is too thick (unlikely) it can be thinned with whole milk.
- Do not drive after consumption. Really. Instead, gently fall asleep in front of fire with the sound of happy children playing in the next room.
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Taken from www.epicurious.com/recipes/member/views/charlie-metzs-eggnog-52580831 (may not work)