6 fresh eggs
1 cup granulated sugar, divided use
2 cups heavy cream
2 cups milk
1 tablespoon vanilla extract
1/4 teaspoon freshly grated nutmeg
Freshly grated nutmeg for sprinkling
In large bowl, beat whites until fluffy; add 1/2 cup sugar. In an
another larger bowl beat yolks until creamy; add 1/2 cup sugar. Fold
egg whites into beaten yolks. Carefully stir in the cream, milk and
nutmeg. Pour into a large punch bowl. To serve, ladle into cups and
sprinkle top with nutmeg, as desired.
Makes 6 servings.