Ingredients:
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
2 cups heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites
Preparation:
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
La cuisine d’une pêcheuse californienne is a recipe book for our family and others
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