4 eggs, separated
1 (14 oz.) can Eagle Brand milk
1/4 tsp. salt
1 tsp. vanilla
1 qt. milk
1 c. bourbon or brandy (optional)
Ground nutmeg

In large mixing bowl, beat egg yolks until thick and lemon colored. Gradually beat in sweetened condensed milk, salt, vanilla and milk.

In small mixing bowl beat egg whites to very soft peaks, gently fold into milk mixture. Stir in bourbon or brandy. Chill. Garnish with nutmeg. Refrigerate leftovers. Makes 2 quarts.