(Louise Kelley)
Contributed by Monica Sharp.
Ingredients –
Separate 6 eggs. Whip egg whites until stiff but moist. Beat egg yolks, adding 1/2 c. sugar and 1 t. vanilla while beating. Add 1/2 t. nutmeg and 1 quart half and half. Scrape sides of bowl. Add 1/2 c. bourbon and 1/2 c. Meyer’s Rum. Add egg whites and beat into mixture. Chill thoroughly to let flavors blend. Sprinkle with nutmeg on top when you serve.
