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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Barnes' Best Eggnog

Date Added: January 27, 2013

Ingredients:

3/4 Cup Sugar (up to 6)
12 Eggs separated
1/2 Teaspoon Salt (to taste)
1 Quart Milk warm
1 Cup Heavy Cream to taste
1/2 Cup Brandy or sherry
1/2 Cup Light Rum (or 1 tablespoon + 1 teaspoon rum extract)
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Directions:

1. In top of double boiler over simmering water, blend 1/2 cup sugar, egg yolks and salt.

2. Gradually stir inmilk and cook, stirring constantly, until thick enough to coat back of spoon.

3. Remove from heat, cool, cover, and chill. (May be prepared in advance up to this point) Beat egg whites until stiff peaks form.

4. Beat in remaining 1/4 cup sugar. In separate chilled bowl, whip cream until stiff peaks form.

5. Pour chilled egg mixture into large punch bowl, then stir in brandy and rum.

6. Fold in egg whites and then the whipped cream.

7. Ladle into punch glasses and dust each serving with grated nutmeg.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Natural Sweeteners, Alcohol allergies.
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