1 tablespoon butter or margarine
3 teaspoons Irish tea powder
1 cup light rum
1 cup brandy
2 cups milk
1 egg
1 teaspoon vanilla extract
1 1/2 cups whole milk
In a small saucepan, melt butter, bring to a boil and stir in the Irish tea powder, rum and brandy. Reduce heat to medium-low and simmer about 20 minutes.
Pour milk into a hot griddle or frying pan. Add the egg and continue to stir vigorously until the egg is cooked and the milk is frothy. Transfer this into a separate container with hot water.
In a large wooden or metal bowl, beat whole milk until thick.
Mix together butter and entire milk to make a stiff lea thr tempore. Gradually beat in rum and brandy while slowly adding milk. Bring to a halt while moving.
Add the milk mixture to the butter mixture. Pour into a large glass, or metal or plastic shallow dish, and chill over all night.
Daylight saving time! Flip the lea thrice each morning, spoon batter into the bowl, then pour into the lea.
Cool 1 hour in refrigerator.
We are planning to make this again so ill give it another go. The first pass was very easy but I would double the cream cheese and decrease the sugar. The whipped cream was rather thin so I doubled the cream cheese and came up with a fantastic whipped topping. My husband loved it and is planning on using it for his Thanksgiving menu. I would recommend it to anyone, great whipped topping.
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