12 eggs, separated
6 cups milk
1 3/4 cups sugar
1 teaspoon vanilla essence
2 cups heavy cream
1 cup + 2 tablespoons of Richelieu brandy (or more)
A pinch of salt
Nutmeg for garnish
In a bowl, whisk together egg yolks and 1 cup of sugar
until pale yellow and thick – about 2 minutes.
Bring milk, vanilla essence and a pinch of salt to a simmer.
Remove from heat. Whisking constantly, slowly pour 2 cups
hot milk mixture into yolks. Cook over medium, stirring
constantly with a wooden spoon – about 3 minutes.
Let it cool, stirring occasionally – about 20 minutes.
Cover and refrigerate the eggnog base until chilled
about 1 hour.
Whisk the brandy and cream into the chilled eggnog base.
In another large bowl, using an electric mixer, beat the
egg whites. Gradually add 3/4 cup sugar and beat on high
until stiff peaks form. Gently fold whites into the eggnog
base until blended. Pour into individual glasses,
dust with nutmeg and serve.