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40 minutes
Prep: 20 minutes
Cook: 10 minutes
191 calories per serving view nutrition facts
15 servings
suggest servings
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| 2 | quarts | milk | whole |
| 5 | large | eggs | |
| 1 1/4 | cups | sugar | |
| 3/4 | cup | flour, all-purpose | plain |
| 1 | teaspoon | vanilla extract | |
| 2 | tablespoons | whiskey | or extract |
| 2 | tablespoons | brandy | or extract |
| 1 | tablespoon | nutmeg |
Scald all but 1/2 cup milk in top of a large double boiler.
Separate eggs.
In a large bowl, beat yokes well while adding 1 cup sugar and flour sifted together and 1/2 cup cold milk.
Add hot milk slowly to mixture, stirring well.
Put back into double boiler and cook until thickened, stirring constantly.
Remove from heat, add wiskey, brandy and vanilla.
Place nutmeg on bottom of a large baking bowl.
Beat egg whites while slowly adding 10 tablespoons sugar until foam peaks.
Place on top of custard mix.
Bake at 350 degrees F about 10 minutes or top turns golden brown.
Chill before serving.
| % Daily Value* | |
| Total Fat 4.0g | 7% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 77mg | 3% |
| Total Carbohydrate 28.0g | 9% |
| Dietary Fiber 0.0g | 1% |
| Sugars 24.0g | |
| Protein 7.0g | 14% |
| Vitamin A | 7% | Vitamin C | 0% | |
| Calcium | 16% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The other night at the restaurant where I work, the executive chef admonished one of the other chefs for not applying enough...
I have made this recipe 3x times now to rave reviews. I usually trim the pork off the bones and serve. Guests don't know that it is the least expensive cut of pork that way. There never is any left overs when I make it. I save the broth, freeze it, then use it the next time rather than starting with plain water. I only reuse once.
A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.
