INGREDIENTS: 4 Large Eggs (Yolks only)
2 Cups Whole Milk
1 Cup Heavy Cream
2 Jiggers (2 Shots, 3 ounces) Kentucky Bourbon
1/3 Cup Sugar
1 TBS Freshly Grated Nutmeg
4 Large Egg Whites
1 TBS Sugar
Pinch Freshly Grated Nutmeg for garnish
2. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
3. In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
4. Serve Chilled and ENJOY!Read full preparation method