|Eggs||4 , separated|
|Fine sugar||125 Milliliter (1/2 cup)|
|Rum||50 Milliliter (1/4 cup)|
|Cognac||30 Milliliter (2 Tablespoon)|
|Milk||500 Milliliter (2 cups)|
|Light cream||250 Milliliter (1 cup, cold)|
Beat egg yolks with electric beater.
Add half of sugar and continue beating until thick.
Pour in rum and cognac; beat 1 minute.
Add milk and cream; continue beating 30 seconds.
Place all egg whites in bowl.
Beat with electric beater until they peak.
Add remaining sugar and continue beating 1 minute.
Using spatula, fold in egg whites until well incorporated.