1 doz. eggs
1 qt. cream
1 qt. dark rum
2 c. sugar
1 qt. milk
Nutmeg

Beat yolks slightly. Add 1 cup sugar and half the rum. Slosh it around for a couple of minutes. Beat whites until very stiff and add 1 cup sugar. Fold whites into yolks, and you don't have to worry about being real delicate. Whip cream just a tad and pour into eggs. Pour in milk and rest of liqueur. Stir, chill and serve with nutmeg. Know your limit. Respect it. And have a good one.