- 6 fresh eggs
- 1/2 cup white sugar
- 1 cup (250 ml) light cream
- 1/2 to 1 cup light rum or brandy OR 1 tbsp. vanilla
- 2 cups whipping cream
- grated nutmeg
- Separate eggs
- In mixer, beat yolks with a pinch of salt, then gradually beat in sugar until thickened.
- Slowly beat in milk, light cream, and rum or brandy.
- In separate bowl, whip the whipping cream.
- In another bowl, beat egg whites till stiff.
- Fold egg whites and whipped cream into milk mixture. Chill thoroughly.
- Stir well and sprinkle with nutmeg before serving. Serves 12.
Stocking Stuffers
My mom usually stuffed our Christmas stockings with a little Christmas candy and fresh fruit: a Delicious apple, an orange (a treat which was all my father got for Christmas as a small boy in Lithuania) and when we were older, a pomegranate. Sometimes the pomegranates languished in the fridge because it's difficult to pick out the seeds. Here's one method to do it easily:
Pomegranates:
- Slice the fruit in half.
- Take a wooden spoon and, with the pomegranate inverted over a plate or bowl, bash the uncut ends of the fruit with a wooden spoon.
- Catch the falling seeds in the plate or bowl.
