6 eggs, separated
1/3 c. sugar
1/4 c. brandy
1 qt. milk
1 c. heavy cream
1 tsp. vanilla
Nutmeg

Beat the egg yolks and sugar until pale and light. Gradually add brandy, then milk, cream and vanilla.

In another bowl, whip egg whites until stiff, then gently fold into egg mixture. Chill well. Serve in chilled glasses with sprinkled nutmeg on top.