Categories: Drinks
Ingredients
- 12 large eggs
- 1 1/2 cups sugar
- 1/2 tsp salt
- 2 quarts whole milk, divided
- 2 tbsp vanilla extract
- 1 tsp ground nutmeg
- 2 cups heavy whipping cream
- Whipped cream, additional nutmeg, and cinnamon sticks
Directions
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In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. milk. Cook and stir over low heat until a thermometer reads 160, about 25 minutes. Pour into a large bowl; stir in vanilla, nutmeg, and the remaining milk. Place bowl in an ice-water bath; stir frequently until cool. If mixture separates, process in a blender until smooth. Cover and refrigerate at least 3 hours.
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To serve, beat cream in a bowl until soft peaks form; whisk gently into cooled mixture. Pour into a chilled 5-qt. punch bowl. Top with dollops of whipped cream, sprinkle with nutmeg and serve with cinnamon sticks.