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£1.95Price per unit
32.5p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Whisk the egg yolks and caster sugar for a few minutes with an electric whisk until pale, light and fluffy. Gradually whisk in the rum or bourbon a little at a time, then whisk in the milk. The mixture will separate over time, so it may need to be whisked again.
In a separate bowl, whisk the egg whites until they form soft peaks. Fold the boozy egg mixture into the whites very gradually. Finally, whip the cream until it just holds its shape and fold that into the mixture as well.
Sweeten to taste with extra sugar if you wish. Ladle into punch glasses and serve with a dusting of nutmeg.
Typical values per serving when made using specific products in recipe
Energy | 953.95kJ/ 228kcals |
---|---|
Fat | 14g |
Saturated Fat | 8g |
Carbohydrates | 0g |
Sugars | 13.2g |
Fibre | 0g |
Protein | 0g |
Salt | 0.1g |
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57.1p/10g