4 egg yolks
1/3 cup sugar, plus 1 tablespoon
2 cups whole milk
1 cup heavy cream
1 teaspoon freshly grated nutmeg
2 egg whites
1 teaspoon vanilla/almond
Beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and quickly stir about 1/2 cup of the hot milk into the egg and sugar mixture to temper it. Then return everything to the pot and cook, stiring, over low heat until the mixture reaches 160 degrees F. Remove from the heat pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
I did the cooked version and it turned out so good! It takes a while for the foam to die down once you add the egg whites. Also to drink plain I mix it with a 1/3 milk because it is so thick.
Excellent in coffee! I have been drinking it in Longbottom Hazelnut Creme Coffee.