| Yield: | 8 servings |
Ingredients
- 1 quart milk
- 4 egg yolks
- 1/3 cup sugar
- 1/4 tsp. salt
- 4 egg whites
- 1/4 cup sugar
- 1/2 cup bourbon or rum
- grated nutmeg
Instructions
- Heat milk just until small bubbles form without boiling. Beat egg yolks with sugar until light and fluffy. Add salt and hot milk and mix well. Place over low heat or hot water and cook, while stirring, until mixture thickens (excess heat and long cooking will cause it to curdle).
- Beat egg whites until stiff, gradually adding the 1/4 cup sugar. Fold whites into hot milk mixture. Stir in bourbon or rum. Serve hot with a dash of nutmeg.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 194 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 0 g |
| Sugar | 21 g |
| Protein | 6 g |
| Cholesterol | 85 mg |
| Sodium | 150 mg |
Reviews
I think I let it heat a bit too long but the taste was good. I think using a double boiler and pouring it out of the hot pan as soon as cooked will help. BTW, the introduction gets 2 facts wrong: Milk has been commercially pasteurized in America since the 19th century–people were not boiling all their milk in the 70’s before they drank it! (I remember.) And: scalding the milk is not to kill bacteria but to alter the milk so that it has different qualities in recipes. It involves heating to just below boiling. That might actually help this recipe, but look up exact directions on exactly how to do it by someone who knows more about cooking than the person who wrote the “cook’s note” above. 😀
I followed the directions as well, stirred over warm water, etc., and it was wonderful!
I followed this recipe to the T, and as soon as I folded in the egg whites, in my hot milk mixture, it all became lumpy and looked curdled, even though I never let my mixture boil. The entire mixture did not cook that long, and so I don’t know what happened. It was a total failure, totally foamy, and undrinkable. Had to throw all away. FIND ANOTHER RECIPE!