6 egg yolks
1/4 c. sugar
3 c. milk
1 tsp. vanilla
1 1/4 tsp. salt
1 c. whipping cream
6 egg whites
1/4 c. sugar
Ground nutmeg

Mix yolks in a small bowl until blended. Gradually add 1/4 cup sugar, beat at high speed until thick and lemon-colored. Stir in milk, vanilla, and salt. Chill thoroughly. Whip cream, wash beaters well. In a large mixing bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating to stiff peaks. Fold yolk mixture and whipped cream into egg whites. Serve immediately. Sprinkle nutmeg on top of each serving. Makes 15 (4 ounce) servings.