December 12, 2016

Preparation

Mix together the egg yolks, pecan milk, sugar, vanilla, cinnamon, salt, nutmeg and bourbon. Refrigerate until well chilled.

Whip the cream with a whisk for about 2 minutes. Whip the egg whites until peaks start to form. Fold the whipped cream and egg whites into the mix. Top with freshly grated nutmeg to serve.

Ingredients

  • 4 eggs, separated
  • 2 cups pecan milk
  • ½ cup bourbon
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • ½ heavy cream
  • nutmeg to top

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