Cognac or whiskey
Beat egg yolks with 1/2 cup sugar until thick; stir in milk, vanilla & liquor. Beat egg whites with 1/4 cup sugar until stiff peaks are formed; fold into mixture. Beat cream until soft peaks are formed, stir into mixture. Store in refrigerator over night; sprinkle with nutmeg when served. (If you will not be using a copper bowl for beating the egg whites then you will need to add 1/8 tsp. cream of tartar to them first).