24 beaten eggs
2 lbs sugar (4 cups)
1 Fifth dark rum (26 oz)
2 quarts brandy
6 quarts half&half
Mix eggs and sugar
Add rum and brandy
Gently stir in half&half
Put in Crock-cover with cloth
Let age 1-2 months in a cool place
When ready to serve, remove "skin" and pour into bottles
Refrigerate
Sprinkle with nutmeg
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