|Granulated sugar||180 Milliliter|
|Cream sherry||310 Milliliter|
|Lemon juice||5 Milliliter|
Whisk the egg yolks and sugar together until very light.
Place in a double boiler over simmering water.
Whip the sherry in slowly.
Cooking until thick, over cooking will curdle the eggs.
Beat the lemon juice and nutmeg.
Serve at once, over fruit, frozen desserts or pour in champagne glasses and serve on its own.