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“Combination of several recipes I had tried.”
READY IN:
3hrs 35mins
SERVES:
30
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy 4-qt saucepan, whisk together eggs, sugar, Burboun, and salt.
  2. Gradually add 1 qt of Half and Half.
  3. Cook and stir over low heat until a thermometer reads 160F-170F, about 30-35 minutes.
  4. Pour into a large heatproof bowl; stir in vanilla extract,almond extract, nutmeg and heavy cream.
  5. Place bowl in an ice-water bath, stirring frequently until mixture is cool.
  6. If mixture separates, process in a blender until smooth.
  7. Cover and refrigerate for at least 3 hours.
  8. When ready to serve, beat cream in a mixing bowl on high until soft peaks form; beat gently into cooled mixture.
  9. Pour into a chilled punch bowl.
  10. Sprinkle with nutmeg if desired.

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