Helen's Holiday Float
Yield
15 servingsPrep
20 minCook
10 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
milk
whole |
|
| 5 | large |
eggs
|
|
| 1 ¼ | cups |
sugar
|
|
| ¾ | cup |
all-purpose flour
plain |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
whiskey
or extract |
|
| 2 | tablespoons |
brandy
or extract |
|
| 1 | tablespoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
milk
whole |
|
| 5 | large |
eggs
|
|
| 296 | ml |
sugar
|
|
| 177 | ml |
all-purpose flour
plain |
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
whiskey
or extract |
|
| 3E+1 | ml |
brandy
or extract |
|
| 15 | ml |
nutmeg
|
|
Directions
Scald all but ½ 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 ½ 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℉ (180℃) F about 10 minutes or top turns golden brown.
Chill before serving.
