Recipes posted on December 09, 2010 16:30
4 cups whole milk 6 large eggs 1/3 cups sugar
pinch of kosher salt 1 teasp pure vanilla 1 cup heavy cream
1/2 cup brandy ground cinnamon fresh grated nutmeg
Heat milk in a small saucepan until bubbles form at the edge...
do not boil. Remove from heat. In a large saucepan, combine the
eggs, sugar and salt and whisk until very well blended. Gradually
stir in 2 cups of the hot milk. cook, stirring constantly over low
heat until thickened and 160 degrees, about 10 mins. Remove from
heat, stir in remaining milk and the vanilla. Place the pan in cold
water and stir until cooled. Cover and chill overnight.
Just before serving, beat the heavy cream with an electric mixer
until soft peaks form. Stir the brandy into the cold milk mixture, then
fold in the whipped cream. Put into a punch bowl, sprinkle with the
cinnamon and nutmeg. Makes twelve 1/2 cup servings.