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Stir half-and-half into cooled yolk mixture. In a large bowl, whip the heavy cream until soft peaks form; set aside.
In a separate clean bowl, with a clean whisk, whip egg whites until thick, then gradually add sugar and whip until peaks form. Fold the whipped cream into the egg whites, and then fold into the yolks mixture. Sprinkle top with nutmeg.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Eggnog
Submitted by marilyn 11 June 2009
Mix the egg yolk mixture into the egg white mixture, not the other way around. Do it slowly and don't be too careful about the folding. It’ll work and the beaten egg whites won't float
Ingredients
6 egg yolks ,200 g white sugar ,1/2 (375 milliliter) bottle white rum ,470 ml half-and-half cream ,470 ml heavy cream ,6 egg whites ,100 g white sugar ,0.4 g ground nutmeg,,
Method
In a large bowl, combine egg yolks, 200g sugar and rum. Mix well, cover and refrigerate for 24 hours.Stir half-and-half into cooled yolk mixture. In a large bowl, whip the heavy cream until soft peaks form; set aside.
In a separate clean bowl, with a clean whisk, whip egg whites until thick, then gradually add sugar and whip until peaks form. Fold the whipped cream into the egg whites, and then fold into the yolks mixture. Sprinkle top with nutmeg.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
