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Ingredients:
10 Egg, separated
1 3/4 Cup(s) Sugar
4 Cup(s) Milk, scalded
1/2 Pint(s) Whipping Cream, whipped
1/2 Cup(s) Brandy
1/4 Cup(s) Light Rum
1 Dash(s) Vanilla
1 Dash(s) Ground Nutmeg
Directions: Beat egg yolks. Combine yolks and sugar in the top of a double boiler; gradually add milk. Cook, stirring constantly, until mixture coats a spoon. Remove from heat; chill well. Beat egg whites until stiff; fold egg whites and whipped cream into custard. Stir in the brandy and rum. Chill several hours. Add vanilla and sprinkle with nutmeg.
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