Makes: 1 gallon
Beat sugar into egg yokes. Add salt; stir in milk. Cook over medium heat stirring constantly, till mixture coats spoon. (This can take over a 1/2 hr or more depending) Cool for a couple hours or so. Beet egg whites till foamy. Gradually add 12 tbsp. sugar, beating to soft peaks. Add to cooled custard and mix throughly. Then add vanilla. Chill 3-4 hours. Sprinkle with nutmeg before serving.
~This is my favorite Christmas drink!
From: Glorious Grub Cookbook By. Joan Stewart
Punch Bowl (purchase at Chefs Catalog) This is a really neat punch bowl! It's a cake stand, then by turning the top over it becomes the punch bowl. What a wonderful idea to save space!
Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!