Preparation:
beat yolks until light and thick gradually beat in sugar until very light and fluffy gradually add brandy and beat well allow to steep at room temperature for 2 hours add rum and bourbon-mix well beat in cream chill several hours or overnight in a separate bowl, beat egg whites to soft peaks gently fold into cream mixture taste and adjust sugar as needed serve in 6 ounce old fashioned glasses with a dusting of nutmeg |
