1st Half:
1 1/3 cup sugar
8 egg yokes
1 tsp. salt
16 cups milk
2nd Half:
8 egg whites
12 tbsp. sugar
4 tsp. vanilla (Madagascar)



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!


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