12 eggs (separated)
1 c. granulated sugar
1/2 c. good brandy
1 1/2 c. bacardi rum
1/4 c. apricot brandy
1 1/2 qts. milk
1 pt. heavy cream
1 1/2 tsp. nutmeg

First day, in a large bowl beat egg yolks until thick. Gradually add sugar and beat until thick and lemon colored. Beat constantly, very slowly add the brandy, rum and apricot brandy. Cover tightly and refrigerate overnight along with the egg whites.