12 eggs, separated
1 c. sugar
6 c. milk
Ground nutmeg
1 c. heavy or whipping cream

In large bowl beat yolks at low speed. Add sugar. Beat at high speed 15 minutes until thick. Cover and chill 20 minutes before serving in a chilled 5-6 quarts. Stir yolk mixture, milk and 1 1/4 teaspoons nutmeg. Set aside.

In large bowl with mixer beat egg whites until soft peaks form. In small bowl, using same beaters, with mixer at medium speed, beat cream until stiff peaks form. With wire whisk gently fold egg whites and cream into yolk mixture until blended. To serve: Sprinkle nutmeg on top and then ladle into punch cups.