Old English Egg Nog - cooking recipe

Ingredients

6 egg yolks
1 c. granulated sugar
2 qt. light cream
1 pt. cognac
1 c. light rum
6 egg whites
1/2 c. confectioners sugar

Preparation

In large bowl, beat egg yolks until thick.
Gradually add granulated sugar, beating until light.
Add cream, beating until very well combined.
Slowly stir in cognac and rum.
Refrigerate, covered, until well chilled.
About 1 hour before serving, beat egg whites until foamy.
Gradually add confectioners sugar, beating well after each addition; continue beating until soft peaks form when beater is slowly raised.
Gently fold into egg yolk mixture.
Refrigerate, covered, until serving time.
Makes about 28 (4 ounce) servings.
Good without the liquor, too.