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swiftfingers
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Mix the liquors together first. You honestly could probably skip this step. I’m not sure why you need to do this first, but it’s what the historical recipe said, so I did it.
In a very large bowl, beat the egg yolks until they become pale. Slowly beat in the sugar a little bit at a time.
Slowly add the milk and cream, beating constantly.
Stir in the liquors until it’s nice and smooth. Stir in nutmeg or other spices, if using.
Whisk the egg whites until they form stiff peaks. If you’re using the same mixer and bowl as with the egg yolks, be sure to wash and dry them thoroughly before using them on the egg whites. Any yolk left on them can prevent the whites from achieving a stiff peak.
Gently fold the egg whites into the cream mixture a little at a time until incorporated.
Serve it forth now, or cover it and age it in the refrigerator for a few days, I did 5. Taste frequently.
After aging, pour into a glass, grate a little nutmeg on top, and serve it forth.