By Deen Brothers
- Prep time: 15 minutes
- Cook time: 8 minutes
- Servings: 12
- 6 large eggs, separated
- 1 cup sugar
- 2 cups heavy cream
- 2 cups milk
- 1 1/2 cups bourbon, if desired
- 1 1/2 tablespoons vanilla extract
- nutmeg, freshly grated, for garnish
In a large bowl, add egg yolks and ½ cup sugar, whisk together. In a medium saucepan over medium heat, add milk and warm; be sure not to scald. Ladle some of the warm milk into the egg mixture to temper the eggs.
Whisk together and transfer the mixture back into the saucepot of the warmed milk, stir with a wooden spoon, until thick or the mixture coats the back of the spoon, about 3 to 4 minutes. Transfer into a clean large bowl. Let cool in the refrigerator or over an ice bath.
Meanwhile, In the bowl of an electric stand mixer, add egg whites and ¼ cup sugar, beat into soft billowy peaks.
In another clean bowl of an electric stand mixer, add heavy cream and ¼ cup sugar, beat into soft peaks.
Fold the whipped cream into the cooled yolk and milk mixture, then fold in the whipped egg whites, following with vanilla and freshly grated nutmeg. Add a dash of bourbon if desired to your glass.
Serve at your next holiday gathering.