2 egg yolks
Scant c. sugar or 3/4 c. plus
2 c. milk

Cook until smooth and coats smooth. Add a pinch of salt, 1 1/2 envelops plain gelatin in 1/4 cup milk. Cool.

Whip 4 egg whites and then 1 pint cream. Fold custard into egg whites and then fold in cream. Flavor with 3 tablespoons whiskey or 1 1/2 teaspoon vanilla.