Ingredients
4 eggs, separated
1/2 cups sugar
1/4 t. salt
3 cups milk
1/2 pint whipping cream
1/2 t. vanilla
2/3 cup blended whiskey, run, brandy or bourbon optional
Preparation
Beat egg yolks; gradually add 1/4 cup sugar and salt, beating constantly. Add milk and cream gradually. Cook over hot water in double boiler or over low heat, stirring constantly until mixture thickens and coats a metal spoon. Add vanilla and chill thoroughly. Can be made to this point the day ahead. Beat egg whites to soft peaks while gradually adding remaining 1/4 cup sugar. Beat chilled custard with liquor until smooth and frothy. Fold beaten egg whites into custard. Sprinkle nutmeg on top when serving if desired. Yield 16 _ 1/2 cup servings
