This is a rich, homemade eggnog! This recipe comes from one of the old cookbooks that belonged to Jim’s sister Rita. He recalls that the (now unknown) cookbook was nearly falling apart.
6 egg yolks (from pasteurized eggs to reduce risk of salmonella contamination)
1 cup granulated sugar
1 pint cognac
1 cup light rum
2 quarts light cream (can use half-and-half for lower fat content)
6 egg whites
1/2 cup confectioners sugar
In large bowl, beat egg yolks until thick. Gradually add granulated sugar, beating until light.
Slowly stir in cognac and rum. Add 1-1/2 quarts cream (or half-and-half) and about half the egg whites, beating until very well combined.
Beat remaining 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 stir egg whites and remaining cream into egg yolk mixture.
Refrigerate, covered, until ready to serve.
Makes about 3-1/2 quarts.