1 liter of milk
2 cups cream
2 cups dark rum
1 cup brandy
1 cup icing sugar
11 eggs separated
1 tbsp vanilla extract
1 tsp nutmeg
Combine milk, vanilla and 1/2 cup icing sugar.
Allow to boil and reserve.
Beat the egg yolks with nutmeg and slowly add hot milk.
Cook the mixture to low heat, stirring with wooden spoon.
Sift the mixture, cover with plastic and refrigerate all night.
Beat the egg whites until peaks form.
Add 1/4 cup icing sugar.
Whip the cream in another bowl cold, until you get whipped cream, and add the rest icing sugar.
Combine the cold milk with rum and brandy.
Add the whipped cream in surounding form then the egg whites and refrigerate for 1 hour.