- 4 eggs, separated
- 1 cup whole milk
- ½ cup sugar
- ½ teaspoon pure vanilla extract
- ⅔ cup dark rum
- ⅔ cup brandy
- ⅔ cup whipping cream
- Pinch of salt
Using a mixer, beat the sugar, egg yolks, milk, alcohol and vanilla until thick. Refrigerate for 3 hours.
Once the mix has refrigerated, whip the cream as if making whipped cream and whip the egg whites and the salt until stiff.
Fold the whipped cream in the mix, and then fold in the egg whites. Cover and chill for 1 hour. Top with nutmeg when serving.