2 qt. whole milk
1 pt. whipping cream
2 1/2 c. sugar
9 eggs, separated
1 pt. whiskey, I use Canadian Mist
Nutmeg

Combine milk and whipping cream and set aside. Beat yolks until light in color. To the eggs add very slowly the whiskey, (too quickly will scramble the eggs) and then the sugar. Now add milk and cream mixture.

Beat egg whites and fold in gently. Keep in refrigerator at least 3 days before serving. Top with nutmeg. May keep 3 weeks in refrigerator. Makes 4 quarts.

I use a very large bowl for the milk and cream mixture and add the egg, whiskey and sugar mixture to it.