Instructions: Beat egg yolks. Combine yolks and sugar in the top of a double boiler; gradually add milk. Cook, stirring constantly, until mixture coats a spoon. Remove from heat; chill well.

Beat egg whites until stiff; fold egg whites and whipped cream into custard. Stir in the brandy and rum. Chill several hours. Add vanilla, if desired, and sprinkle with nutmeg.

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