Serves: 5
Total Calories: 288
In a small saucepan, mix gelatin and 1/2 cup whipping cream let stand for 1 minute. Stir over medium heat until gelatin dissolves. Add remaining cream and cool to room temperature.
In a large mixer bowl at high speed, beat eggs and sugar until thick and lemon-colored. Add cream mixture, optional rum or bourbon and vanilla. Beat well. Cover and chill until ready to serve.*
Serve in punch cups. Sprinkle with nutmeg.
* Can be made up to 3 hours ahead.
This Extra-Rich Eggnog recipe is from the All-Occasion Appetizers Cookbook. Download this Cookbook today.
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