9 lg. eggs, yolks and whites separated
2 c. granulated sugar
Ground nutmeg
2 c. whiskey (bourbon/scotch)
1 qt. milk
1 qt. heavy or whipping cream

In a very large bowl or 6 quart pot beat egg yolks at high speed until pale and creamy. Gradually add sugar, beating constantly until thick and pale; add 1/8 teaspoon nutmeg. Pour in whiskey beating constantly. In a separate bowl beat egg whites until soft peaks hold when beater is lifted; beat in milk. Add to yolk mixture beating constantly at high speed. Cover and chill until ready to serve. Stir cream into chilled egg mixture. Sprinkle with nutmeg.