6 eggs
1/2 c. sugar
2 c. milk
2 c. heavy cream
1 1/2 c. dark rum or brandy (optional)

Combine eggs, sugar and milk in top of double boiler. Cook slowly over low heat until mixture forms a soft, smooth custard. Chill. Stir in rum, if using, and cream. Pour into punch bowl and sprinkle with nutmeg. Makes 10 to 12 servings.