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Top-Rated Recipe, December 2001

Makes 3 quarts

1 quart milk
12 eggs
1/4 teaspoon salt
1 1/2 cups sugar
3/4 cup to 1 1/2 cups bourbon*
1 tablespoon vanilla extract
1/2 teaspoon ground nutmeg, divided
1 quart whipping cream

HEAT milk in a large saucepan over medium heat. (Do not boil.)
BEAT eggs and salt at medium speed with an electric mixer until thick and pale; gradually add sugar, beating well. Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
COOK over medium-low heat, stirring constantly, 25 to 30 minutes or until milk mixture thickens and reaches 160.
STIR in bourbon, vanilla, and 1/4 teaspoon nutmeg. Remove from heat, and cool. Cover and chill up to 2 days.
BEAT whipping cream at medium speed with an electric mixer until soft peaks form. Fold whipped cream into milk mixture. Sprinkle with remaining 1/4 teaspoon nutmeg before serving. Prep: 10 min., Cook: 30 min.

*1 1/2 to 2 cups milk may be substituted for bourbon.

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