Whip the egg whites until soft peaks form. Add 3/4 cup of the sugar gradually. Beat until stiff peaks form. Set aside.
In a clean bowl, whip the egg yolks until pale and creamy. Add the rest of the sugar and continue to beat until the sugar begins to dissolve and the mixture thickens.
In a large bowl, combine the yolk mixture, brandy, rum, bourbon and milk. Fold in the whipped egg whites and cream. Top with nutmeg and serve.
*Contains Raw Eggs: We suggest caution in consuming raw eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.