Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Dark rum
1/2 c Brandy
1/2 c Bourbon
6 lg Eggs, separated
1 c Sugar
3 c Milk, whole
1 1/2 c Heavy cream
Nutmeg, grated

Combine liquors. Beat yolks until pale and lemon-colored (I do it in
a food processor). Add sugar a little at a time, beating till sugar
is dissolved and mixture is thick. Slowly pour mixture in a fine
stream into the liquor, beating constantly. Beat in milk. (Food
processor bowl won't hold it all.)

Beat cream until stiff. Beat egg whites until they are stiff; fold
carefully into whipped cream. Slowly fold in liquor until blended.
Chill. Top with grated nutmeg.

Vicki's notes:

* The cream *will* rise to the top. Have to beat husband away with a
stick to guard it, whereupon I whisk the cream back in before I serve
seconds. I know, I'll probably die of salmonella poisoning... but
what a way to go!

* Will need 1 pint of cream, 1 pint of Meyer's dark rum, and 1/2
pint each of Jim Beam bourbon and EJ brandy.

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