Soup American Simmering
October 6, 2016
12 Egg yolks
40oz Canadian Whiskey
10oz Maple Syrup
40oz Milk (homogenized, don’t use skim!)
40oz Heavy Whipping Cream (not canned)
Nutmeg & Cinnamon to garnish.
1Beat yolks until fluffy. Add sugar and beat until thick. Stir in milk
2and liquour. Chill at least 3 hours...best overnight. Whip heavy
3cream until thick, fold into mixture. Chill for another hour.
4Sprinkle top with nutmeg and cinnamon.
5*Should be kept chilled due to the raw eggs.
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