12 eggs, separated
2 q milk
2 cups sugar
1/5 bottle brandy
1/5 bottle whisky or rhum
3/4 cups cream 35%
1 tsp ground nutmeg
Whip egg yolks with 1 cup sugar until ribbons form.
Add brandy and mix well.
Whip egg whites to firm peaks, then gently fold into the
yolks.
Add cream, milk and remaining sugar and mix well.
Keep in refrigerator for 12 hours or overnight.
Before serving sprinkle with nutmeg.