- 4 eggs separated
- 75gm (1/3 cup) caster sugar
- 500ml (2 cups) hot milk
- 125ml (1/2 cup) brandy
- 125ml (1/2 cup) cream
- Place egg yolks, sugar and milk in a large bowl OVER a saucepan of simmering water
- DO NOT allow the water to touch the base of the bowl
- Whisk for approx 15 mins or until the mixture lightly coast the back of a metal spoon
- Remove from heat
- Stir in brandy, then cover and refrigerate for 1 hour
- Beat the cream in a small bowl until soft peaks form
- Fold in the liqueur mixture
- Beat the egg whites in a small bowl until soft peaks form
- Gently fold into the liqueur in small batches
NOTE: sprinkle the top of the eggnog with either nutmeg or cinnamon