Pendennis Eggnog

Name: Pendennis Eggnog
Yield: Makes about 30 servings. If there is a problem with eggs in your region, do not prepare this recipe.
Ingredients: 1 bottle bourbon; 1 pound superfine sugar; 12 eggs, separated; 2 quarts heavy cream; Nutmeg

August 20, 2004

Recipe information

Yield
<p>Makes about 30 servings. If there is a problem with eggs in your region, do not prepare this recipe. </p>

Ingredients

1 bottle bourbon

1 pound superfine sugar

12 eggs, separated

2 quarts heavy cream

Nutmeg

Preparation

Pour the bourbon into a bowl and stir in the sugar. Set aside for 2 hours. Beat the egg yolks until light and slowly beat in the bourbon. Set aside for another 2 hours. When ready to serve beat the cream until stiff; beat the egg whites until they stand in peaks. Pour the bourbon mixture into a punch bowl and fold in the cream then the egg whites. Grate a little nutmeg on top. Serve in 4-ounce punch glasses.