8 eggs, separated
2 cups sugar
1 1/2 cups Kentucky Bourbon
1/2 tsp. high quality pure vanilla or 1/2 tsp. vanilla bean paste
2 1/2 pints heavy whipping cream
1 1/2 quarts whole 100% milk
freshly grated nutmeg

We like to use natural Demerrara sugar or Mexican sugar because it isn't as refined as white sugar and adds a caramel-like flavor.

In a large bowl, beat egg yolks, gradually adding sugar until light. Stir vanilla into the bourbon. While still beating the eggs, slowly add bourbon to the yolks. This will cook/pasteurize the yolks so it's important to keep them moving to prevent coagulation. Blend well.

In a separate stainless steel bowl which has been chilled, using clean beater blades, beat the whipped cream until stiff peaks form. Fold the whipped cream into the eggs. Add milk and refrigerate for at least 2 hours.

When ready to serve, stir thoroughly; it will separate in the refrigerator. After well mixed, pour into serving glasses. Using a fine grater, scrape a whole nutmeg directly over the top for a pinch of extra flavor.