12 eggs
1 qt. whole milk
1 pt. heavy cream
1 1/2 c. sugar
4 c. blend whiskey
1 c. rum
1 oz. apricot brandy

Separate eggs and whip yolks lightly. Add 1 cup sugar while whipping. Add 1/2 cup milk while whipping. Add all liqueur while whipping. Add milk while whipping. Whip egg whites stiff. Add 1/2 cup sugar and beat until stiff. Whip the cream until stiff and fold into whites, then into yolk mixture. Make early in the day. Serve with nutmeg.