6 lg. eggs, separated
1 c. sugar
1 c. rum
1/2 c. brandy
6 c. milk
3 c. heavy cream, whipped until soft peaks form
Ground nutmeg

1. In large bowl of electric mixer at high speed, beat egg yolks until very thick and light. Gradually beat in sugar at medium speed. Beat in rum and brandy. Refrigerate 1 hour, stirring occasionally.

2. In another large bowl, beat egg whites until stiff. Set aside. At medium speed beat milk into egg yolk mixture. Transfer to large punch bowl with rubber spatula. Fold in whipped cream and egg whites.

3. If desired, store in covered jars or bowl in refrigerator for a day or up to a month before serving. Pour into punch bowl. Serve in punch glasses. Sprinkle with a dash of nutmeg. Makes about 25 servings.