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Ingredients:
6 eggs
1/2 cup rum
2 cups heavy cream
1/2 cup brandy
1 cup milk
1/2 cup whisky
3/4 - 1 cup sugar
1 tbsp nutmeg
Method:
Separate the eggs (yolk and white) Set the white aside. Mix yolks well gradually adding the cream milk and sugar. Get back to the egg white - WHIP IT (whip it good!) until 'soft peaks' form. Fold the white into the rest. Gradually add the alcohol. Either add nutmeg right away or sprinkle on top later. AGE for at least 2 hours in refridgerator uncovered.
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