Ingredients

• 12 eggs, separated
• 1 1/2 cups superfine sugar
• 1 quart whole milk
• 1 1/2 quarts heavy cream
• freshly grated nutmeg

Directions

1. In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream.

2. Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold into mixture. Sprinkle with nutmeg.

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