Denotes winner of Louisiana Hot Sauce, thanks for the contributions!Custom Catering's
Ponche De Huevos
(Egg Nog)
Yield - about 2 Gallons
Ingredients
6 EGGS (SEPARATED)
3/4 CUP SUGAR
1 CUP COGNAC
2 CUPS FRESH MILK
2 CUPS HEAVY WHIPPING CREAM
4 TBSP SUGAR (FOR EGG WHITES)
1 PINCH SALT
1/4 TSP FRESHLY GROUND NUTMEG
Method
With a whisk, beat the yolks until they are light yellow, add the
sugar gradually and whisk until dissolved and yolks are thick.
While beating mixture add the liquor slowly. Add the milk and
place mixture into a punch bowl. Whip heavy cream, to double in
size; gently fold the cream into the punch bowl.
Beat the egg whites and salt until they are foamy. Add 4 TBSP of
sugar and beat until the whites form peaks. Gently fold egg
whites into egg nog.
Alternate Method
2 TBSP Vanilla Extract
Plate Presentation
Do not add ice to eggnog, chill in a refrigerator or serve in a
punch bowl that is surrounded by a larger punch bowl filled with
ice.
Chef's Notes:
This is a great recipe, by far the richest eggnog I have ever
tasted.
Thanks to Mr. Rocky Troxler for this great recipe!!
Denotes winner of Louisiana Hot Sauce, thanks for the contributions!
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Chef Emile L. Stieffel, Custom
Catering, Inc. email address: custom@acadiacom.net
Copyright © 1995 Custom Catering, Inc. All rights reserved.
Revised: April 25, 1997.
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