Recipe
Author
Hy-Vee Test Kitchen
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Description
This recipe comes from Hy-Vee Chef Kim Burow, now retired. His mother-in-law passed down this family recipe, and now you can enjoy it!
Servings and Ingredients
Ingredients
Serves 20
| Quantity | Ingredient | Add |
|---|---|---|
| 6 pasteurized large eggs, separated | ||
| ¾ c. Hy-Vee granulated sugar, divided | ||
| 1 qt. Hy-Vee half-and-half | ||
| 2 c. whiskey | ||
| 2 tbsp. dark rum | ||
| Ground nutmeg, optional |
Directions
- Beat egg yolks and 1/2 cup sugar using an electric mixer on medium-high speed until very pale yellow, about 5 minutes. Transfer to a punch bowl or large pitcher. Fold in half-and-half, whiskey and rum.
- Beat egg whites to soft peaks. Gradually add remaining 1/4 cup sugar and continue beating until stiff peaks form. Gently fold into egg yolk mixture.
- Ladle into cups and dust with nutmeg, if desired.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Sodium: 50mg
- Total Carbohydrates: 10g
- Protein: 3g
Daily Values
0%
Iron 0%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 2%
Recipe Source:
Hy-Vee Seasons Holiday 2011.