6 eggs, separated
1 c. granulated sugar
2 c. whipping cream
2 c. milk
1 tsp. vanilla extract
Ground nutmeg
Optional:
1/2 c. bourbon whiskey
1/4 c. brandy or rum or substitute
2 c. milk

Beat egg yolks in separate bowl with sugar until falls in wide ribbons from beaters (3 to 4 minutes). Beat in bourbon, brandy or rum. In separate bowl beat whipping cream until forms soft peaks. In another separate bowl beat egg whites until form stiff peaks.

Fold whipping cream into egg yolk sugar mixture. Then fold egg whites into whipping cream and egg yolk mixture. Gently stir in 2 cups of milk and vanilla extract or add 2 more cups of milk if no booze added. Garnish with ground nutmeg.