Categories: Drinks, Christmas 
      Yield: 10 servings 
  
  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 E&J brandy.