12 eggs
2 c. bourbon to taste (no more than a fifth)
1 qt. milk
2 c. light cream
1 1/2 c. sugar
2 c. heavy cream
Sprinkle of nutmeg

Beat together in a separate large bowl all the egg yolks and 1 cup sugar. it will be light yellow in color. Add bourbon while beating the yolks a little at a time. Add light cream until mixed and set aside. Whip the heavy cream separately in a metal bowl.

Slowly fold the egg white mixture into the yolk mixture. Then slowly fold the heavy whipped cream into the yolk mixture. It is best to let this set in the refrigerator for 24 hours if possible.

Note: This is very simple to make and great for the Christmas holidays. Also rum or any other liquor can be substituted.