Ingredients
- 6 Eggs
- ¾ tsp Salt
- ⅔ cup Sugar for yolks
- 6 tbsp Sugar for whites
- 1 tbsp Vanilla
- 1 drop Lemon Extract?
- 1 tsp Cinnamon
- 3 cups Milk
- 2 cups whipping cream
- Nutmeg (sprinkle on top at the end)
Directions
Separate the yolks and egg whites. Mix the yolks vigorously with the wire whisk for about a minute – they will turn much lighter yellow.
Whisk in ⅔ cup sugar and ½ teaspoon vanilla, whisking steadily. Add cinnamon, salt, and lemon extract while mixing then add 2 cups cream and 3 cups milk and whisk a bit more.
Beat the egg whites until they form soft peaks. (It will take ~3-5 minutes, even longer if you’re crazy enough to try whisking it by hand.
Add 6T sugar, one tablespoon at a time, as the mixer runs. Continue beating until the mixture forms stiff peaks, but still looks moist.
Gently fold the egg whites into the yolk/cream mixture. (If you whisk them in all of that nice fluffiness will be lost.) Sprinkle nutmeg on top.
Serve promptly.
Alternatively, you can mix up all the ingredients for rice pudding minus the rice to have a different spin on eggnog.
