Recipes

In a large, heavy saucepan mix eggs, milk, the 1/3 cup sugar, and espresso or coffee. Cook and stir over medium heat about 8 minutes or until mixture coats a metal spoon. Remove from heat. Cool quickly by placing pan in a sink or bowl of ice water and stirring for 1 to 2 minutes. Stir in rum or milk and vanilla. Cover surface with plastic wrap. Chill 4 to 24 hours.

At serving time, in a medium mixing bowl beat whipping cream and the 2 tablespoons sugar with an electric mixer on medium speed until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in whipped cream mixture. Serve at once. Sprinkle each serving with shredded orange peel and serve with cinnamon sticks.