English Eggnog

1. 1

   In large bowl, beat egg yolks until thick.

2. 2

   Gradually add granulated sugar, beating until light.

3. 3

   Slowly stir in cognac and rum.

4. 4

   Add 1 1/2 quarts cream and about half the egg whites beating until very well combined.

5. 5

   Beat remaining egg until foamy.

6. 6

   Gradually add confectioner's sugar, beating well after each addition.

7. 7

   Continue beating until soft peaks form when beater is slowly raised.

8. 8

   Gently stir egg whites and remaining cream into egg-yolk mixture.

9. 9

   Refrigerate, covered until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.