1 bottle of Brandy
1 & 1/2 quarts or 142.5 centilitres of of Milk
1 pint or 47 centilitres of Whipped Cream (Heavy cream)
1 cup of Sugar
12 Egg Whites
12 Egg Yolks

Beat the egg yolks with the sugar in a large punch bowl and stir in the milk and the whipped cream. Add the brandy and refrigerate (1 hour minimum). Just before serving, whip the egg whites stiff and gently incorporate them to the cold mixture. Sprinkle with nutmeg and serve in cups. Makes approximately 25 servings.