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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Nease/Ray Eggnog Recipe

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This recipe for Nease/Ray Eggnog is from Baba's Cookbook 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups sugar
1 quart Half & Half
8 eggs, separated
1 cup bourbon or brandy
1 cup light rum
1 quart whipping cream, whipped with 2 T. sugar & 2 T. vanilla
dash of salt
Freshly ground nutmeg
Directions:
Directions:
Combine sugar and Half & Half until sugar dissolves. - Set aside.
Beat egg yolks with electric mixer until thick and lemon colored. Gradually add brandy and rum, beating constantly at low speed of electric mixer. (This step cooks the eggs and is very important. If yolks become stringy, start over - you have added alcohol too quickly or failed to beat constantly while adding alcohol.)
Add Half & Half mixture gradually to yolk mixture sdtirring well. Cover & refrigerate in glass container until ready to serve.
When ready to serve: Beat egg whites at room temperature until stiff peaks form. Whip cream. Pour chilled Half & Half mixture into large bowl. Fold beaten egg whites, whipped cream, and dash of salt into other ingredients. Serve in punch bowl. Top each cup with nutmeg
Number Of Servings:
Number Of Servings:
1½ gallon

 

 

 

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