Originally in the 1991 cookbook


6 eggs, separated
1/2 cup sugar
2 cups milk
1 tsp vanilla
1/2 tbsp salt
1 cup whipping cream
1 ground nutmeg


  1. In a small mixer bowl beat egg yolks until blended.
  2. Gradually add 1/4 cup sugar, beating at high speed until thick and lemon colored.
  3. Stir in milk, vanilla, and salt. Chill thoroughly.
  4. Whip cream.
  5. Wash beaters well.
  6. In a large mixer bowl beat egg whites until soft peaks form.
  7. Gradually add remaining sugar, beating until stiff peaks.
  8. Fold yolk mixture and whipped cream into egg whites.
  9. Serve immediately, sprinkled with ground nutmeg.

Makes 15 (4 ounce) servings.


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