4 egg yolks
1?3 c. sugar, plus 1 T.
1 pint whole milk
1 c. heavy cream
3 oz. rum or bourbon (or extract)
1 t. freshly grated nutmeg
4 egg whites
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1?3 c. sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg, and stir to combine. Place egg whites in the bowl of a stand mixer and beat
to soft peaks. With the mixer still running, gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve.
Laura Kurella, Sturgis
