|Eggs||12 Small, separated|
|Sugar||1 Cup (16 tbs)|
|Bourbon||2 Cup (32 tbs)|
|Powdered sugar||1⁄2 Cup (8 tbs)|
|Heavy cream||4 Cup (64 tbs)|
|Milk||4 Cup (64 tbs)|
Beat egg yolks until creamy; beat in sugar, salt, va- nilla and nutmeg.
Beat in bourbon and rum slowly.
Whip egg whites until stiff peaks form, beating in powdered sugar.
Add cream and milk to yolk mix- ture; fold in egg whites.
Refrigerate for several hours before serving.