Makes 16 cups; serves 18-20.
In a mixing bowl, whisk eggs, yolks and
granulated sugar until smooth.
Pour into a large, heavy-bottomed saucepan.
Stir in milk, gradually,
blending well with each addition. Heat slowly
over very low heat, stirring
steadily, until the mixture reaches
160º-170ºF on an instant read
thermometer.
The custard should be thick enough to coat
the back of a spoon: If you draw
your finger across the back of the spoon, the
line will remain distinct and
the custard sauce is done.
Pour the custard through a fine-meshed
sieve into large bowl. Stir in
vanilla the Mount Gay ECLIPSE rum, bourbon
and nutmeg. Let mixture cool,
then cover with plastic wrap and refrigerate
until cold, at least three
hours and or up to one day.
Just before serving, whip cream to very
soft peaks, beating in,
superfine sugar as you go. Gently fold into
custard mixture until
incorporated. Serve from a chilled punch bowl
or ladle into individual
martini glasses, garnishing with grated
nutmeg if desired.
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