(Alton Brown)

4 eggs, separated
1/3 cup sugar plus another 1 Tbsp
2 cups whole milk
1 cup heavy cream
3 oz bourbon
1 tsp freshly grated nutmeg

Beat the egg yolks until they lighten in color (using a stand mixer, hand mixer, or whisk). Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve. (Will probably need to be stirred a bit before pouring.)

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