Recipe by mollypaul
A very rich, holiday favorite from years ago. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 1⁄2 quarts heavy cream (whipping cream)
- 7⁄8 cup sugar
- 6 eggs, separated (room temperature)
- 1 1⁄4 cups brandy
- nutmeg, for garnish