Eggnog Pie from The Robert Carrier Cookbook by Robert Carrier
Scald cream in the top of a double saucepan. Combine egg yolks, sugar, salt and freshly grated nutmeg, and stir into the scalded cream. Cook, stirring constantly, over water until the mixture coats...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- ¼ pint single cream
- 2 tablespoons rum
- ½ teaspoon vanilla extract
- 1 teaspoon gelatine
- 2 tablespoons cold water
- salt and freshly grated nutmeg
- 3 egg yolks
- 3 ounces granulated sugar
- 1 tablespoon brandy
- 1 baked pastry shell
- 3 egg whites
- ¼ pint double cream
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