Preparation Steps

• In a medium saucepan, whisk together egg yolks and sugar until pale and thick.
• Gradually add warm milk (about 1/2 cup) to the egg mixture, whisking constantly to temper the eggs.
• Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 8–10 minutes).
• Remove from heat and stir in heavy cream, vanilla, nutmeg, and salt. Let cool slightly.
• In a separate clean bowl, beat egg whites with an electric mixer until stiff peaks form.
• Fold the beaten egg whites into the cooled custard mixture until fully incorporated.
• Stir in rum and brandy. Cover and refrigerate for at least 1 hour or up to 2 days for flavors to meld.
• Serve chilled, garnished with a sprinkle of nutmeg on top.