12 eggs, separated
1 1/2 c. sugar
3/4 c. bourbon
1 qt. milk
1 pt. whipping cream, whipped
1 tsp. vanilla
Nutmeg

Beat egg whites until soft peaks form; gradually adding 1/2 cup of the sugar. Beat yolks with remaining sugar until creamy. Add bourbon to yolk mixture. Add milk to the yolk mixture, stirring constantly; fold in the egg whites and whipped cream and vanilla. Dust with nutmeg.