1/4 c. sugar
6 egg yolks, beaten
6 c. milk, scalded
1/4 tsp. salt
6 egg whites
1/4 c. sugar
2 c. whipping cream, whipped
2 tsp. vanilla

Beat 1/4 cup sugar into egg yolks. Stir in milk slowly. Cook over hot water until mixture coats spoon, stirring constantly. Chill. Add salt to egg whites and beat until stiff. While beating add remaining 1/4 cup sugar gradually. Fold egg whites and whipped cream into mixture separately. Add vanilla. Chill for several hours. Pour into cups and sprinkle with nutmeg. Makes about 20 cups.