1 1/2 cups sugar
1/2 pint rum
6 eggs, yolks and whites separated
1 pint bourbon
1/2 pint brandy
2 quarts milk
1 pint whipping cream
Preparation:
Pour rum over sugar and let set 3 hours. Beat yolks well. Add bourbon, brandy and milk and mix well. Stir in sugar-rum mixture. In a separate bowl, beat chilled egg whites until stiff. In separate bowl, whip cream until it holds peaks. Fold beaten whites into bourbon mixture then fold in whipped cream. Keep refrigerated 5 days to develop taste stirring once daily. Be sure to use metal bowls for mixing.
Serving Suggestion:
Serve chilled and wait for the complements.
History:
Bob Hiller was the maintenance manager at John Wayne Airport for many years. Bob would make Egg Nog and bring it to a private Christmas celebration for his crew. We were all jealous until Bob agreed to share his recipe.
This little fish is no more than 1-inch square and big tuna feed on these little guys.
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