6 egg yolks
1/4 cup sugar
2 cups milk
1/2 cup light rum
1/2 cup bourbon
1 tsp. vanilla
1/4 tsp. salt
1 cup whipping cream
6 egg whites
1/4 cup sugar
ground nutmeg

Beat egg yolks until blended. Gradually add 1/4 cup sugar, beating until thick and lemon-colored. Stir in milk. Stir in rum, bourbon, vanilla, and salt. Refrigerate 4 to 6 hours or till chilled.

Whip cream; set aside. Wash beaters well.

In a large mixing bowl beat egg whites till soft peaks form. Gradually add 1/4 cup sugar, beating to stiff peaks. Fold yolk mixture and whipping cream into egg whites. Sprinkle nutmeg atop each serving. Serve immediately.

Makes 15 (4 oz.) servings.

For non-alcoholic version, omit rum and bourbon and increase the milk to 3 cups.

Submitted by: R Tallman