12 egg yolks
1 cup sugar
2 cups milk
1/2 tsp. salt
12 egg whites
2 cups whipping ceam
1 quart milk
In mixer bowl, beat egg yolks slightly; add sugar and beat
till thick and lemon-colored. Slowly add the 2 cups milk,
beating constantly at low speed of electric mixer. Chill
several hours. Add salt to egg whites and beat till
almost stiff. Whip cream till stiff. Stir the 1 quart milk
into chilled egg yolk mixture. Fold in egg whites; fold in
whipped cream. Chill one hour. Stir before serving;
sprinkle with nutmeg.
Makes a bout 30 five-ounce servings.
(I prefer sprinkling with cinnamon AND nutmeg -- your taste preference)
***As a precaution, I like to buy my eggs for this from a small farm. I get weirded out using uncooked supermarket eggs for this. Think of all the salmonella.... yum...