Spiced Cream for New Orleans Bread Pudding

Spiced Cream Recipe adapted from Emeril's Creole Christmas Cookbook, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997

• Ready In: 10 mins
• Serves: 10
• Yields: 4 Cups

Ingredients

• 1  quart heavy cream
• 1⁄4 cup granulated sugar
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon nutmeg, freshly grated

Directions

1. Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes.
2. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.