Witches' Brew

1. 1

   In the top of a double boiler, beat egg yolks well.

2. 2

   Add the milk, 3/4 cup of sugar and salt.

3. 3

   Cook over simmering water 20 minutes, stirring occasionally.

4. 4

   Cool.

5. 5

   Beat the egg whites until frothy; add 1/4 cup of sugar and continue beating until stiff. Whip the cream and pour into whites.

6. 6

   Pour cooled custard over all and gently fold until blended.

7. 7

   Gently stir in nectar, brandy and Triple Sec.

8. 8

   Cover and refrigerate overnight.

9. 9

   When ready to serve, beat it with a whisk, then pour into punch bowl.

10. 10

    Sprinkle with nutmeg and serve.

* Per serving · 4 servings · Values may vary.

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