** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a heavy 4-qt saucepan, whisk together eggs, sugar and salt.
2. Gradually add 1 qt of the milk. Cook and stir over low heat until a thermometer reads 160-170 degrees, about 30-35 minutes.
3. Pour into a large heatproof bowl; stir in vanilla, nutmeg and remaining milk.
4. Place bowl in an ice-water bath, stirring frequently until mixture is cool.
5. If mixture separates, process in blender until smooth.
6. Cover and refrigerate for at least 3 hours. When ready to serve, beat cream in a mixing bowl on high until soft peaks form; whisk gently into cooled milk mixture.
7. Pour into a chilled 5-qt punch bowl. Sprinkle with nutmeg, if desired.
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Dietary Notes:
This recipe is high in Vitamin A with 27% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Natural Sweeteners allergies.
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