Recipe:
6 ounces Port
4 ounces cream
2 pinches nutmeg
2 teaspoons superfine sugar
2 eggs
Directions:
1. Whisk the eggs with the sugar in a small mixing bowl until the sugar is dissolved and the eggs are frothy. Whisk in the cream.
2. In a saucepan, place the port and heat to a low simmer, making sure the port doesn’t boil.
3. Remove the port from heat and while whisking constantly, very slowly add the egg mixture to the hot port in the saucepan. Whisk until completely combined and the mixture is nice and smooth.
4. Serve warm with a sprinkle of nutmeg.
Serves 2
(Photo from Esquire.com)
