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Ingredients
- 1 quart lowfat milk
- 12 x Large eggs
- 1/4 tsp salt
- 1 1/2 c. sugar
- 3/4 c. to 1 1/2 c. bourbon (1 1/2 to 2 c. lowfat milk may be substituted for bourbon)
- 1 Tbsp. vanilla extract
- 1/2 tsp grnd nutmeg divided
- 1 quart whipping cream
Directions
- Heat lowfat milk in a large saucepan over medium heat. (Don't boil.)
- Beat Large eggs and salt at medium speed with an electric mixer till thick and pale; gradually add in sugar, beating well. Gradually stir about one-fourth of warm lowfat milk into egg mix; add in to remaining warm lowfat milk, stirring constantly.
- Cook over medium-low heat, stirring constantly, 25 to 30 min or possibly till lowfat milk mix thickens and reaches 160 degrees.
- Stir in bourbon, vanilla, and 1/4 tsp. nutmeg. Remove from heat, and cold. Cover and refrigerateup to 2 days.
- Beat whipping cream at medium speed with an electric mixer till soft peaks form. Fold whipped cream into lowfat milk mix. Sprinkle with remaining 1/4 tsp. nutmeg before serving.
- This recipe yields 3 qts.
- Yield: 3 qts
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