Eggnog

INGREDIENTS

• 1 1/2 C milk
• 4 large eggs, separated
• 1/2 C sugar
• 1 C heavy cream, whipped
• 1 t vanilla extract
• 1/2 C bourbon
• 1/2 C brandy
• numeg, freshly grated

DIRECTIONS

In a 2-quart measure, microwave milk 2-3 minutes, or until hot. Put egg yolks and sugar in mixing bowl and beat with a wire whisk until blended. Gradually add 1/2 cup hot milk. whisking constantly, then whisk warmed egg mixture into remaining milk. Microwave 3-6 minutes, until mixture is thickened. checking 2 or 3 times after first 3 minutes of cooking. Cool custard to room temperature, then cover and chill.

In a large mixing bowl, beat egg whites until stiff peaks form. Pour custard into another large mixing bowl and gently fold in egg whites, whipped cream, vanilla, bourbon and brandy. Cover and refrigerate overnight.

To serve, gently stir eggnog to blend ingredients again, then pour into punch bowl.

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