1 dozen eggs, separated
1 1/2 c. sugar
4 c. milk
1 c. whipping cream, whipped
1/4 c. brandy
1/4 c. light rum
1/2 tsp. vanilla extract
1/2 tsp. ground nutmeg

Beat egg yolks in bowl until smooth. Combine egg yolks and sugar in top of double boiler over hot water. Stir in milk gradually. Cook, stirring constantly until mixture coats spoon. Remove from heat. Refrigerate until chilled. Beat egg whites until stiff peaks form. Fold egg whites and whipped cream and chilled egg yolk mixture, stir in the brandy and rum. Chill for several hours to blend flavors. Stir in vanilla just before serving. Sprinkle with nutmeg. Yield: 24 (1/2 cup) servings.