 | | Directions |
- Separate eggs. In a large bowl, beat egg yolks while slowly adding sugar and bourbon.
- In a separate bowl, beat egg whites until they become stiff. Fold the yolk mixture into the egg whites.
- In a third bowl, whip the heavy cream until it forms stiff peaks. Fold the whipped cream into the egg mixture. Sprinkle with grated cinnamon or nutmeg.
*NOTE: When a recipe requires "raw" eggs as an ingredient, there is always a concern that potentially harmful bacteria may have invaded the egg which may cause illness in humans. Although the probability is low (1 in 20,000 eggs), the concern does exist; therefore, if you are concerned about using raw eggs, consider an egg substitute, such as pasteurized whole eggs, egg white substitutes, or meringue powder, to reduce the potential of bacterial contamination. |
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Prep Time: 25 minutes
Cook Time: 0 minutes
Servings: 6
|  | | Ingredients | | - | | 10 medium eggs |
| - | | 3/4 cup superfine sugar |
| - | | 1 cup bourbon |
| - | | 1 quart heavy cream |
| - | | Grated nutmeg or ground cinnamon |
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