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Velvet Eggnog

Servings: 30


6 egg yolks
1/4 cup sugar
7 cups milk
2 teaspoons vanilla
1/4 teaspoon salt
6 egg whites
1/4 cup sugar
2 cups whipping cream, whipped
Toasted, flaked coconut or ground nutmeg

Cooking Directions:

In large mixer bowl beat egg yolks until foamy. Beat in 1/4 cup sugar until thick and lemon colored. In large saucepan heat milk until bubbly; remove from heat. Stir 1 cup milk into yolks; return all to saucepan. Cook and stir for 2 minutes. Stir in vanilla and salt. Cover; chill. In large mixer bowl beat egg whites until foamy. Beat in 1/4 cup sugar; beat until stiff peaks form. Fold whites and whipping cream into yolk mixture. Sprinkle with coconut or nutmeg.

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