INGREDIENTS
             
       
          1/3 Cup Sugar
               2 Egg Yolks
              4 Cups Milk
              2 Egg Whites
             3 Tablespoons sugar
              1 Teaspoon Vanilla
               Brandy or Rum flavoring to taste
             1/2 Cup Whipping Cream (Heavy) Whipped
                 Ground Nutmeg
               1/4 Teaspoon Salt
       

            DIRECTIONS
         
               Beat 1/3 cup sugar into egg yolks.  Add 1/4
              teaspoon salt.  Stir in milk.  Cook and stir
                 over medium heat until mixture coats metal
               spoon.  Cool.  Beat egg whites till foamy. 
           Gradually add the 3 tablespoons sugar,
                beating to soft peaks.  Add to custard and
                mix well.  Add vanilla and flavoring.  Chill
                   3 to 4 hours.  Serve with dollops of whipped
            cream; dash with nutmet.  (Serves 6 to 8)
      
           Whipped Cream
          
             Chill bowl and whisk or use *electric  beater.
                (cream doubles in volume when whipped)
           **  Whip to stiff peaks.
              Sweeten with confectioners' sugar near 
                end of whipping.  Add 2 to 4 tablespoons
       of sugar per cup of whipped cream.
            ~~~~~~~~~~~~~
              *chill the electric beater bladed in
                the freezer before using
           ** Do not overwhip too much
            or  it will become butter.
           
           This recipe is a bit of work,
           but well worth the effort.