Pat'S Eggnog Recipe - cooking recipe

Ingredients

12 eggs
2 1/4 c. sugar
1 qt. cognac
1 c. apricot brandy
4 qt. heavy cream
1 c. powdered sugar

Preparation

Beat the egg yolks with electric mixer until thick and almost white. Continue beating and add in the granulated sugar, cognac and brandy.
Fold in 3 quarts heavy cream and 6 egg whites that were whipped until soft peaks formed.
In another bowl, beat 6 egg whites very stiff. Gradually add to it the powdered sugar, then fold this mixture into the eggnog.
In another bowl, whip 3 cups heavy cream until barely holds its shape.
Blend this mixture into the eggnog with a rubber spatula.
Let eggnog \"rest\" 12 to 14 hours before serving.