Three-quarters cup of milk
10 egg yolks, beaten
4 cups of scalded milk
10 egg whites
One cup of whipped cream, beaten in a chantilly style
One-half cup of brandy
One-quarter cup of rum
Toasted nutmeg
Three-quarters cup of milk
10 egg yolks, beaten
4 cups of scalded milk
10 egg whites
One cup of whipped cream, beaten in a chantilly style
One-half cup of brandy
One-quarter cup of rum
Toasted nutmeg
Mix one-half cup of milk with the egg yolks
Heat the mixture over a bain-marie and gradually add the scalded milk, stirring constantly until the mixture thickens slightly
Cool it in the refrigerator until well chilled
Beat the egg whites until snowy and gradually add the remaining three-quarters cup of milk, beating well
Add this to the egg yolk mixture, then stir in the whipped cream
Add the brandy and rum
Refrigerate for several hours
Pour into a punch bowl and sprinkle with toasted nutmeg.
