12 large eggs, separated*
1-1/2 cups sugar, divided
4 cups brandy
2 cups dark rum
2 cups bourbon
1 quart whole milk
1 quart heavy cream, softly whipped
Freshly grated nutmeg
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.