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Saturday, February 27, 2016

tom and jerry

Ingredients

  • Servings: 24
  • 12 eggs
  • 1 1/4 cups confectioners' sugar
  • 20 fluid ounces
  • 24 cups milk
  • 1 pinch ground nutmeg

Recipe

  • separate the eggs. in a large bowl beat the egg whites until frothy. whisk in 3/4 cup of the confectioners' sugar and beat until stiff peaks are formed.
  • beat the egg yolks with the remaining 1/2 cup of confectioners' sugar and about 4 to 5 tablespoons of the until light and lemon colored. fold the egg whites into the egg yolks and refrigerate.
  • in a large stock pot heat the milk until hot but do not boil. reduce heat and keep milk hot.
  • to each mug add 2 tablespoons (or more to taste) and 1 large heaping tablespoon of egg mixture. stir and fill mug with hot milk. place another tablespoon of egg mixture on top and sprinkle with nutmeg.

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