This recipe comes from my husband’s grandfather. We served it at our restaurant 30 years ago! It is rich and as David says ‘an artery clogger’. I remember it as delicious and potent!
12 eggs, separated
2 quarts of heavy cream
1 quart rum of your choice, Mt. Gay or
1 pint of peach brandy
1 # sugar
fresh nutmeg, optional
Separate eggs, whisk whites to soft peak. Whisk egg yolks to mix.
Put cream in bowl, add sugar and dissolve, add rum and peach brandy and stir in whisked egg yolks. Fold in egg whites. And serve. I think we grated fresh nutmeg over each serving.