Serves 6-8
Ingredients:
2 cups whole milk
2 cups cream
6 eggs (separated)
2 tsp vanilla extract
3/4 cup castor sugar
1 tbsp castor sugar (extra)
1 shot rum
1 shot brandy
1 tsp each:
Cinnamon
Ginger
Nutmeg
Method:
In a medium-sized saucepan; add milk and cream. Heat until about to come to the boil. Stir in sugar, cinnamon, ginger and nutmeg; to dissolve. Meanwhile, beat egg whites with extra tablespoonful of sugar and half amount of vanilla; until fluffy, light and peaks are formed. Do not stiffen them as when baking meringue. Beat yolks with remaining amount of vanilla; until pale and creamy. Gently fold egg whites into yolks to incorporate. Add some milk; tempering it over eggs; in order to cook them without being curdled. This is by adding a ladleful of very hot milk over eggs; while stirring constantly, then pouring remaining quantity of hot milk and cream; while still stirring with the other hand; until mixture is light, fluffy and all ingredients well incorporated together. Add rum and brandy to mixture. Stir with a stirrer. Chill for at least four hours. Pour into chilled glasses kept in the freezer for 15 to 30 minutes. Sprinkle a tiny amount of cinnamon on top of each glass and serve.
MERRY CHRISTMAS AND A HAPPY NEW YEAR.
*A version of this article appears in print in the 19 December, 2019 edition of Al-Ahram Weekly.
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