Judging by the main ingredients, egg-legs are almost no different from ice cream, but it is used mainly in cold, not hot season. For its long history, a creamy drink got a lot of variations of the classic recipe. AT in this case, egg-leg is cooked with zest, vanilla and nutmeg. If the taste seems too sweet, you can pour more milk. At it is permissible to replace rum with food flavoring and not add bourbon. The result is non-alcoholic, but not less tasty egg-leg option. 18 + Excessive consumption alcohol is harmful to your health! Share with friends: 
Time: 50 minutes Difficulty: medium Quantity: 1000 ml. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. milk
- 1 large strip of orange zest
- 2 large strips of lemon zest
- 1 opened vanilla pod with seeds (partially scrape their)
- 4 large egg yolks
- 1/2 tbsp. sugar and an additional 2 tbsp. l
- 2 egg whites
- 2/3 Art. light rum
- 2-3 tbsp. l bourbon (optional)
- Freshly grated nutmeg
- Orange and / or lemon zest, finely grated
Recipes with similar ingredients: milk, orange zest, lemon zest, vanilla pod, eggs, sugar, rum, bourbon, nutmeg nut, egg-toe
Recipe preparation:
- In a small stewpan pour 2 tbsp. milk, add both types zest, pod and vanilla seeds. Bring to a slow boil on medium heat. At the same time, beat the yolks with 1/2 in a small bowl Art. sugar until whitening.
- While ceasing to whisk, gradually add hot milk to the yolks. Pour the resulting mixture back into the saucepan and put to medium heat. Stir constantly with a wooden spoon, making 8-shaped movements. Continue until the cream is slightly thickens (approximately 2-3 minutes). If held at this moment finger on the back of the cream-covered spoon on it should to remain an unstretched furrow. Remove from heat and immediately stir in a glass of milk to lower the temperature of the mixture. Move the cream into a large bowl. Cool to room temperature. To speed up cooling, put in a bowl with ice.
- Fill the saucepan about 3 cm with water, which bring to medium heat to a slow boil. Put the squirrels and the remaining 2 Art. l sugar in a heat resistant bowl. She should be enough large in order to stand in the stewpan without touching the liquid. Place a bowl over slowly boiling water and beat the squirrels until sugar will not dissolve, and the mass will not become warm to the touch (about 1 minutes). Remove from heat and beat with an electric mixer until soft. peaks (approximately 3 minutes). Carefully mix the proteins into the cream. Add rum and bourbon, cover and refrigerate until the moment of filing.
- Fill with your foot a large punch bowl or jug. Spill in small cups, garnish with freshly grated nutmeg and zest. The drink is ready.
